You can make this kind of soup anytime, using any kind of pasta you like. Small shapes and short noodles are the obvious choices, but my parents often added spaghetti or fettuccine, broken into small pieces so we could still eat it with a spoon. The fettuccine looks a little more elegant, but if all you have on hand is spaghetti, that’s fine; the soup will have a more rustic, homey look.
Ingredients
6 servings
Step 1
Heat the oil in a large, heavy pot over medium-low heat. Add the leeks and sauté until translucent, about 5 minutes. Add half the minced garlic, the zucchini, artichokes, salt, and pepper, and sauté until the zucchini is tender, about 10 minutes. Add the vegetable broth and simmer, covered, for 20 minutes. Bring the soup back up to a gentle boil over medium-high heat, add the pasta, and cook for 1 minute more (if you are using dried pasta or a different shape, adjust the cooking time accordingly to cook the pasta just to al dente).
Step 2
Meanwhile, combine the remaining garlic, the Parmesan, softened butter, and thyme in a small bowl and stir with a fork until well blended.
Step 3
Ladle the soup into bowls. Top with a dollop of the Parmesan mixture and serve.
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