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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Snap peas, a new vegetable now being grown commercially, add their crisp texture and sweeet flavor to this delicious vegetable soup. The peas have a plump, round, completely edible pod. If you are unable to find them, substitue Chinese-style edible pod peas, fresh or frozen. Denise with pasta, the soup can be sered as a first course or main dish. Ingredients:
2 slices bacon, cut in strips |
1 onion, large and fienly chopped |
1/4 lb mushroom, sliced |
1 garlic clove, minced |
2 carrots, thinly sliced |
1 (49 1/2 ounce) can chicken broth |
1 (1 lb) can tomato |
1 teaspoon dried thyme leaves |
1/4 teaspoon white pepper |
4 ounces spaghettini |
1/2 lb snap peas, ends and strings removed |
1/4 cup parsley, chopped |
grated parmesan cheese, for garnish |
Directions:
1. In a 5-quart kettle or Dutch oven, cook bacon over medium heat until it begins to brown, mix in onion, mushrooms, garlic, and carrots. Cook stirring, until onion is soft.
2. Add broth, tomatoes, salt, basil, thyme and pepper. bring to boiling. Coevr. Reduce heat and simmer 15 minute.
3. Bring soup to boiling, add pasta. Bring again to boiling, and cook, uncovered, stirring occasionally, until nearly tender, about 10 minute Add peas and parsley, and boil for 2 minute.
4. Taste and add salt, if needed. Serve soup with cheese to add to tste.
5. Good served with french bread or Italian bread sticks.
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