PASTA E PISELLI

Pasta E Piselli image

A very fast soup to make. A cousin to the Italian favorite Pasta e Fagioli, this is made with peas instead. Dust with freshly grated Parmesan for a final touch.

Provided by Alan in SW Florida

Categories Vegetable

Time 25m

Yield 10 cups, 5 serving(s)

Number Of Ingredients 9

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Ingredients

2 cups elbow macaroni (or mixed pasta shapes,about 8 ounces)
2 tablespoons olive oil
3 garlic cloves, crushed with side of chef's knife
2 (14 1/2 ounce) cans chicken broth (or 3 1/2 cups homemade chicken broth)
1 (14 1/2 ounce) can diced tomatoes
1/4 cup packed fresh basil leaf, coarsely chopped
1/2 cup water
1 (10 ounce) package frozen peas, thawed
grated parmesan cheese

Steps:

Cook pasta as label directs in boiling salted water; drain.
Meanwhile, in a 4-quart saucepan or saucepot, heat olive oil over medium heat. Add garlic; cook until golden, about 5 minutes.
Remove saucepan from heat. Then, carefully add chicken broth, tomatoes with their juice, basil, and 1/2 cup water. Return heat to low; cover and simmer 5 minutes; discard garlic.
Add peas and pasta; heat through. Serve soup with grated Parmesan cheese.

Nutrition Facts : Calories 293.5, Fat 7.5, SaturatedFat 1.2, Sodium 610.4, Carbohydrate 43.6, Fiber 5, Sugar 6.7, Protein 12.9

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