Lemon Zucchini & Ditali Pasta Soup
with Cheesy Baguettes
Ingredients
- 6 oz Ditali Pasta
- 1 Small Baguette
- 5 oz Baby Spinach
- 1 Zucchini
- 1 bunch Parsley
- 1 Lemon
- 2 oz Grand Cru® Cheese
- ¼ cup Grated Parmesan Cheese
- ¼ cup Mirepoix
- 1 cup Lemon-Rosemary Chicken Bone Broth
- ¼ tsp Crushed Red Pepper Flakes
Instructions
-
Prepare the ingredients
- Place an oven rack in the center of the oven; preheat to 450°F.
- Wash and dry the fresh produce.
- Fill a medium pot ¾ of the way up with salted water; cover and heat to boiling on high.
- Halve the baguette horizontally.
- Small dice the zucchini.
- Roughly chop the parsley leaves and stems.
- Grate the grand cru on the large side of a box grater.
- Using a zester or the small side of a box grater, finely grate the lemon to get 2 teaspoons (save the lemon for future use if desired).
- In a bowl, combine the lemon zest, chopped parsley, and parmesan. Stir to thoroughly combine.
-
Cook the pasta
- Add the pasta to the pot of boiling water and cook 8 to 10 minutes, or until al dente (still slightly firm to the bite). Turn off the heat.
- Reserving 1 cup of the pasta cooking water, drain thoroughly.
- Rinse and wipe out the pot.
-
Make the cheesy baguettes
- Meanwhile, line a sheet pan with foil.
- Transfer the halved baguette to the foil, cut side up. Evenly top with the grated grand cru.
- Bake 9 to 11 minutes, or until the cheese is melted and the bread is lightly toasted.
- Carefully transfer to a cutting board; halve on an angle.
-
Make the soup & serve your dish
- Meanwhile, in the same pot, heat a drizzle of olive oil on medium-high until hot.
- Add the diced zucchini; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened.
- Add the mirepoix and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring occasionally, 2 to 3 minutes, or until the liquid is slightly reduced in volume.
- Add the broth (carefully, as it may splatter) and reserved pasta cooking water. Simmer 2 to 3 minutes, or until heated through.
- Add the spinach and cooked pasta; season with salt and pepper. Cook, stirring occasionally, 30 seconds to 1 minute, or until combined and the spinach is wilted. Turn off the heat.
- Serve the soup topped with the parsley mixture. Serve the cheesy baguettes on the side. Enjoy!
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