• 5servings
  • 25minutes
  • 290calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B3, B6, B9, B12, H
MineralsChromium, Calcium, Iron, Magnesium, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 cup(s) (about 8 ounces) mixed pasta shapes or elbow macaroni

  2. 2 tablespoon(s) olive oil

  3. 3 clove(s) garlic , crushed with side of chef's knife

  4. 2 can(s) (14 1/2-ounce) chicken broth , or 3 1/2 cups homemade chicken broth, per recipe

  5. 1 can(s) (14 1/2-ounce) diced tomatoes

  6. 1/4 cup(s) (packed) fresh basil leaves , coarsely chopped

  7. 1 package(s) (10-ounce) frozen peas , thawed

  8. Grated Parmesan cheese

Instructions Jump to Ingredients ↑

  1. Cook pasta as label directs in boiling salted water; drain.

  2. Meanwhile, in 4-quart saucepan or saucepot, heat olive oil over medium heat. Add garlic; cook until golden, about 5 minutes.

  3. Remove saucepan from heat. Then, carefully add chicken broth, tomatoes with their juice, basil, and 1/2 cup water. Return to heat; heat to boiling. Reduce heat to low; cover and simmer 5 minutes; discard garlic.

  4. Add peas and pasta; heat through. Serve soup with grated Parmesan cheese if you like.


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