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
• 1/3 cup mascarpone cheese

Gremolata

• 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. 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.

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

3. To make Gremolata: pulse parsley, garlic, and lemon zest in food processor until finely chopped.

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

VERDICT: Once again, Lund's let me down, so I replaced pappardelle with multigrain bow-ties, which seemed fine. I also wanted to finish up some ricotta lying around in the fridge, so I used it in place of the mascarpone. That might have been a mistake, as it got kind of granulated in the soup. The real revelation here was the gremolata, which brought an unexpected freshness and zestiness. Toss, but remember to make gremolata in the future.