|2 cups (120 g)||Italpasta Gluten Free Penne Rigate, cooked and drained|
|1 tbsp (15 mL)||Italpasta Extra Virgin Olive Oil|
|2 tbsp (15 mL)||unsalted butter|
|2||medium leeks washed, halved lengthwise and thinly sliced|
|2||garlic cloves minced|
|3||sprigs fresh thyme|
|1 ½ cups (375 mL)||fresh or frozen peas|
|6 cups (1.2 L)||low sodium vegetable stock|
|salt and pepper|
- Melt butter and extra virgin olive oil over medium heat in a large saucepan. Add the leeks and garlic; sauté until leeks are softened, about 5 minutes. Stir in thyme and bay leaf, cook for 1 minute more.
- Add the peas, and stock. Season with salt and pepper and bring to a boil. Reduce to a simmer and cook uncovered for 20 minutes until flavours are combined. Add pasta and cook for 2 minutes more to heat through. Taste and adjust seasoning before ladling into bowls.
Tip: For additional protein, try adding chopped chicken or tofu to soup.
Calories per serving 191, Fat 6.5 g, Cholesterol 10 mg, Sodium 213 mg, Carbohydrates 29 g, Fibre 2.3 g, Sugar 3.7 g, Protein 3.1 g
- One serving contains 40% of the %DV of Vitamin A.
- One serving contains 20% of the %DV of Vitamin C.