Mushroom and Pappardelle Soup with Gremolata

• 2 Tbs. olive oil
• 4 oz. cremini mushrooms, sliced 1/4-inch 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-inch pieces
• 13 cup mascarpone cheese
• 1/4 cup fresh Italian parsley
• 1 clove garlic, peeled
• 2 tsp. grated lemon zest

1. To make Soup: Heat oil in pot over medium-high heat.
2. Add mushrooms and onion, and saute 5 minutes.
3. Stir in Italian seasoning, then broth.
4. Cover, and bring to a boil.
5. Set aside 1/2 cup broth, then add noodles; simmer 3 minutes, stirring occasionally.
6. Add green beans, and simmer 3 minutes.
7. Remove from heat.
8. Whisk reserved 1/2 cup broth into mascarpone in bowl.
9. Slowly stir mascarpone mixture into Soup.
10. To make Gremolata: pulse parsley, garlic, and lemon zest in food processor until finely chopped.
11. Ladle Soup into bowls.
12. Garnish each with 2 tsp.
13. Gremolata.

olive oil, cremini mushrooms, onion, italian seasoning, vegetable broth, noodles, green beans, mascarpone cheese, fresh italian parsley, clove garlic, lemon zest

Taken from www.vegetariantimes.com/recipe/mushroom-and-pappardelle-soup-with-gremolata/ (may not work)