Stelline in Zuppa Di Asparagi E Menta
Delight your taste buds with **Stelline in Zuppa di Asparagi e Menta**, a comforting Italian soup that combines the velvety goodness of asparagus with the refreshing aroma of fresh mint. This elegant recipe features tender stelline pasta stars swimming in a creamy asparagus broth, made rich and aromatic with sautéed leeks, garlic, and a hint of butter. A finishing touch of grated Parmesan and a sprinkle of mint leaves elevate this dish into an irresistibly light yet satisfying meal. Perfect as an appetizer or main course, this spring-inspired soup is ready in under 40 minutes and pairs beautifully with crusty bread or a crisp white wine. Ideal for those seeking a vibrant yet wholesome recipe, this dish will bring a refined Italian charm to your table.
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Recipe Information
Ingredients
- 300 g Asparagus
- 2 tbsp Olive oil
- 1 tbsp Unsalted butter
- 1 Leek (white part only, thinly sliced)
- 2 Garlic cloves (minced)
- 1 L Chicken or vegetable stock
- 100 g Stelline pasta
- 2 tbsp Fresh mint leaves (chopped)
- 50 g Parmesan cheese (grated, optional)
- 1 to taste Salt
- 1 to taste Pepper
Instructions
Wash the asparagus thoroughly, then trim the woody ends. Cut the tender parts of the asparagus into 2-3 cm pieces and set aside.
Heat the olive oil and butter in a large pot over medium heat. Add the sliced leek and sauté for 3-4 minutes until softened but not browned.
Add the minced garlic and cook for another 1 minute until fragrant.
Pour the chicken or vegetable stock into the pot and bring it to a simmer.
Add the asparagus pieces to the simmering stock and cook for 8-10 minutes until the asparagus is tender.
Using an immersion blender, carefully blend the soup until smooth. Alternatively, transfer the soup to a countertop blender in batches and blend, then return it to the pot.
Season the soup with salt and pepper to taste.
Return the soup to a gentle simmer and add the stelline pasta. Cook according to the pasta package instructions, stirring occasionally to prevent sticking.
Once the pasta is cooked, stir in the chopped fresh mint leaves, reserving some for garnish.
Ladle the soup into bowls and top each serving with grated Parmesan cheese, if desired, and a sprinkle of fresh mint for garnish.
Serve immediately and enjoy this delicate, flavorful soup!
Nutrition Facts
Calories |
277 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.2 g | 18% | |
| Saturated Fat | 5.3 g | 26% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 13 mg | 4% | |
| Sodium | 1591 mg | 69% | |
| Total Carbohydrate | 27.6 g | 10% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 4.1 g | ||
| Protein | 12.2 g | 24% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 191 mg | 15% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 317 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
