Things burst green and fresh in the garden when Spring arrives. Lettuces are often the first to peek through the dirt with tender leaves that can tolerate warming days and nights that still hold a bit of nip in the air. This soup, also known by its Italian name Minestra di Primavera (Spring Soup), is a quick and simple dish, full of green lettuces and sweet peas—perfect for lunch or a light supper!
Lettuce, Pea and Pasta Soup
2 tablespoons extra virgin olive oil, more for drizzling
1 medium onion, finely minced
1/2 to 3/4 pound baby Romaine or Romaine hearts, chopped into medium dice
1/2 to 3/4 pound curly endive, chopped into medium dice (chicory, escarole, or arugula
may be substituted)
1/4 cup chopped fresh Italian flat-leaf parsley
1 teaspoon salt, or more to taste
1/2 teaspoon freshly ground black pepper, or more to taste
8 cups low-sodium canned chicken stock (make vegetarian by substituting vegetable stock)
1 cup tubettini or ditalini (or your favorite small tube pasta)
1 cup frozen green peas (*substitute 1/2 pound fresh sugar snap peas when in season)
1/2 cup grated Parmigiano-Reggiano, for garnish
In a large pot, heat the oil over medium heat. Add the onion and cook, stirring, until it starts to turn golden, 5 to 6 minutes. Add the lettuces, parsley, salt and pepper, stir until well combined and sauté for 3 to 4 minutes, until the lettuces are wilted and start to lightly brown. Add the stock, cover the pot, and bring to a boil.
Once boiling, add the pasta [*if substituting sugar snap peas, add now with the pasta], stirring occasionally, cooking until the pasta is al dente—tender but firm to the bite, about 10 to 12 minutes. Add the frozen peas, stirring until well combined. Turn off the heat, cover the pot and let the soup rest briefly for 2 minutes. Taste and adjust the seasoning. Serve with a tablespoon of grated Parmigiano and a drizzle of olive oil over the top of each serving.
This makes 8 one-cup servings.