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
Italian Noodle and Pea Soup – Minestra Di Pasta E Piselli
Italian Noodle and Pea Soup – Minestra Di Pasta E Piselli

Instructions

  1. Chop the onion and tomatoes. Cut the celery into very small cubes. Cut the basil into strips.
  2. 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.
  3. Season again to taste. Stir in the basil and serve the soup.

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