Pea and Pasta Soup

Author: Canadian Living

This is a light, brothlike soup that pairs perfectly with any hearty sandwich. If you can't find stellini — a tiny star-shaped pasta — use small tubes called tubetti, little grain-shaped orzo pasta or even broken spaghetti. And kids will certainly gobble this up if you use alphabet noodles.

  • Portion size 4 servings

Ingredients

  • 1 tablespoon olive oil
  • 1 small onion chopped
  • 2 cloves garlic minced
  • 1 carrots chopped or julienned
  • 5 cups chicken stock
  • 5 cups vegetable stock
  • 1/4 cup stellini pasta
  • 2 cups frozen peas
  • 1/3 cup grated Parmesan cheese

Method

In large saucepan, heat oil over medium heat; cook onion, garlic and carrot, stirring often, for about 5 minutes or until softened.

Add stock and pasta; bring to boil. Reduce heat and simmer for 8 minutes.

Add peas; bring to boil. Reduce heat and simmer for 3 minutes. Serve sprinkled with cheese.

Nutritional facts <b>Per serving:</b> about

  • Sodium 1195 mg
  • Protein 15 g
  • Calories 223.0
  • Total fat 8 g
  • Cholesterol 7 mg
  • Saturated fat 3 g
  • Total carbohydrate 22 g

%RDI

  • Iron 15.0
  • Fibre 0.0
  • Folate 29.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 14.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 51.0
  • Vitamin C 13.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Pea and Pasta Soup

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