ZUPPA DI PISELLI – Pea Soup
Ingredients
2 tbsp extra-virgin olive oil
2 slices pancetta (or bacon), chopped
1 green onion, chopped
2 garlic clove, finely chopped
1 celery stalk, chopped
2 cups frozen peas, rinsed and drained
½ tsp salt
¼ tsp Freshly ground black pepper
2 canned tomatoes, chopped
3 cups Chicken stock (1 chicken bouillon dissolved in boiling water)
1 tbsp Fresh flat-type Italian parsley, chopped
1 tbsp Freshly grated Parmigiano Reggiano cheese
1 cup Gnocchetti Sardi pasta (or baby shells)
Chop the onion, garlic, celery and pancetta.
Heat the oil in a large pot and cook the pancetta, onion, garlic and celery until the onion is translucent, about 5 miniutes.
Add the peas, salt and pepper and cook for about 5 minutes, stirring occasionally.
Add the tomatoes and Chicken stock and simmer gently for 10 minutes.
Add Gnocchetti Sardi pasta to the broth and cook for about 10 minutes, or until the pasta is tender to the taste.
Just before serving, stir in the parsley, and sprinkle with grated cheese.
Season to taste with salt and pepper.
Serves 6
Preparation and Cooking Time: 30 minutes
about the author: Rosemary Gullo
Rosemary is the author of Healthy Italian Cooking.
Healthy Italian Cooking is packed with dozens of tasty recipes and is Easy to Use. Each section takes you step by step through a new meal for your family. It is full of tips, tricks and secrets that will not only show you how to cook healthy Italian food, but will also cut down on cooking time and make dinner preparation simple.
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