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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 2 |
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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. 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 |
Directions:
1. Cook pasta as label directs in boiling salted water; drain.
2. Meanwhile, in a 4-quart saucepan or saucepot, heat olive oil over medium heat. Add garlic; cook until golden, about 5 minutes.
3. 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.
4. Add peas and pasta; heat through. Serve soup with grated Parmesan cheese.
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