Italian Noodle and Pea Soup – Minestra Di Pasta E Piselli
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 20 mins |
| Total Time | 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 600 g peas, frozen
- 4 tomato (s)
- 500 g pasta, small ones
- 1 onion (s)
- 0.25 ¼ celeriac
- Basil, fresh
- olive oil
- Beef broth, grained
- 2 liters water
Print Recipe
Pin Recipe Instructions
- Chop the onion and tomatoes. Cut the celery into very small cubes. Cut the basil into strips.
- Sweat the onions in olive oil until translucent, add the tomatoes and sweat with them. Briefly toss the peas with. Pour in the water and bring the soup to a boil. Add the celery. Season to taste with granulated broth. Add the noodles and simmer the soup until the noodles are done but still firm to the bite.
- Season again to taste. Stir in the basil and serve the soup.
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