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  • 6servings
  • 55minutes
  • 428calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B6, B9, H, C, P
MineralsNatrium, Chromium, Silicon, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tablespoons extra-virgin olive oil

  2. 2 large cloves garlic, minced

  3. 1 large sweet onion (such as Vidalia®), finely chopped

  4. 2 (15 ounce) cans peas, drained

  5. 2 (14 1/2 ounce) cans chicken broth

  6. 1/4 teaspoon Italian seasoning

  7. 1 tablespoon chopped fresh parsley

  8. 1/4 teaspoon garlic powder

  9. 1/4 teaspoon salt

  10. black pepper to taste

  11. 1 (16 ounce) package ditalini pasta

Instructions Jump to Ingredients ↑

  1. Heat the olive oil in a soup pot over medium-low heat. Stir in the minced garlic and onion; cook and stir until soft, about 5 minutes. Turn heat to medium; stir in canned peas, chicken broth, Italian seasoning, parsley, garlic powder, salt, and pepper. Bring to a simmer. Cook for 40 minutes with the lid slightly ajar.

  2. Stir pasta into soup; cook at a strong simmer until pasta is tender, about 12 minutes.

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