Pea Soup With Pasta And Parmesan Recipe

Pasta and Peas Soup Katie's Cucina

WebOct 12, 2012 · Pour in the chicken broth and bring to a boil (over high heat). Stir in the ditalini pasta and peas and season with salt and pepper to …

1. In a large pot heat the olive oil over medium heat. Add the diced pancetta and cook until the fat renders and it begins to brown (about 5 minutes). Add the diced onion and marjoram and cook until the onion is softened (about 8 minutes). Feel free to lower the heat if the onions are starting to brown.
2. Pour in the chicken broth and bring to a boil (over high heat). Stir in the ditalini pasta and peas and season with salt and pepper to taste. Lower the heat and simmer for about 10 minutes.
3. Remove the soup from the heat and stir in one cup of Parmesan cheese. Serve and sprinkle additional cheese on top. Enjoy!

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Pea Soup With Pasta and Parmesan Recipe Food.com

WebOct 31, 2012 · In a 4- or 5-quart Dutch oven or heavy sauce pan, combine the olive oil and butter over medium heat. Add the shallot and garlic and cook, stirring, for 1 minute, until …

1. In a 4- or 5-quart Dutch oven or heavy sauce pan, combine the olive oil and butter over medium heat. Add the shallot and garlic and cook, stirring, for 1 minute, until just softened. Add 2 cups of the peas, plus the oregano. Cook, stirring to keep the peas from sticking, for 2 minutes. Pour in the broth, and raise heat to high. Bring to the boil, then reduce heat to simmer, cover, and cook for 10 minutes.
2. Remove the pot from the heat and, with an immersion blender, puree until smooth. (Or, if you're using a stand blender, let the soup cool for a few minutes, then puree in batches, and return to the pot.).
3. Stir in the remaining 1/2 cup of peas, and the pasta. Again, bring the soup to the boil over high heat, and reduce heat to simmer. Cook for 5 minutes, uncovered, stirring often to keep the pasta and whole peas from sticking. If the soup is thickening too much, add 1/2 cup of water. After 5 minutes, grate the cheese directly into the pot with a Microplane® or box grater, and season with salt and pepper to taste (this soup loves quite a bit of black pepper, so don't be timid).
4. Continue cooking for 5 minutes more, or until the pasta is soft. If the soup is too thick, add more water or stock to achieve the texture you like.

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