MUSHROOM & PAPPARDELLE SOUP WITH GREMOLATA

MUSHROOM & PAPPARDELLE SOUP WITH GREMOLATA

2 Tbsp olive oil
4 oz. cremini mushrooms, sliced 1/4-in thick 
(2 cups)1 large onion, diced (1 1/2 cups)
3/4 tsp. dried Italian seasoning
7 cups low-sodium vegetable broth
4 oz. pappardelle noodles
1 1/2 cups green beans, cut into 1-in pieces
1/3 cup masarpone cheese
1/4 cup fresh italian parsley
1 clove garlic, peeled, 
2 tsp grated lemon zest

To make Soup: 

Heat oil in pot over medium-high heat. Add mushrooms and onion, and sauté 5 minutes. Stir in Italian seasoning, then broth. Cover, and bring to a boil. Set aside 1/2 cup broth, then add noodles; simmer 3 minutes, stirring occasionally. Add green beans, and simmer 3 minutes. Remove from heat.

Whisk reserved 1/2 cup broth into mascarpone in bowl. Slowly stir mascarpone mixture into Soup.

To make Gremolata: 

pulse parsley, garlic, and lemon zest in food processor until finely chopped.

Ladle Soup into bowls. Garnish each with 2 tsp. Gremolata.

Serves 6

ENJOY!