Description
A very fast soup to make. A cousin to the italian favorite pasta e fagioli, this is made with peas instead. Dust with freshly grated parmesan for a final touch.
Ingredients
- Elbow Macaroni
- Olive Oil
- Garlic Cloves
- Chicken Broth
- Diced Tomatoes
- Fresh Basil Leaf
- Water
- Frozen Peas
- Parmesan Cheese
Instructions
- Cook pasta as label directs in boiling salted water
- Drain
- Meanwhile, in a 4-quart saucepan or saucepot, heat olive oil over medium heat
- Add garlic
- Cook until golden, about 5 minutes
- Remove saucepan from heat
- Then, carefully add chicken broth, tomatoes with their juice, basil, and 1 / 2 cup water
- Return heat to low
- Cover and simmer 5 minutes
- Discard garlic
- Add peas and pasta
- Heat through
- Serve soup with grated parmesan cheese