in Italy, Soup Recipes

Italian pea soup

updated

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Ingredients for 4 servings:

  • 1 dash of olive oil
  • 2 onions
  • 200 g peas, frozen
  • 1 ¼ liters chicken broth
  • 200 g spaghetti, broken into small pieces
  • ½ tsp rosemary, dried
  • 1 tsp basil, dried
  • salt and pepper
  • 1 bunch parsley, flat

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Minestra di Piselli

Finely chop the onions and fry them gently in olive oil. Then add the stock and peas, bring to a boil, and simmer for 5 minutes. Add the pasta, basil, and rosemary and cook for another 10 minutes. Season with salt and pepper and garnish with the finely torn parsley. Serve immediately.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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