Pea soup with pasta
Pea and Pasta Soup: A Walk in the Spring Garden
This pea and pasta soup is perfect for warm spring or summer days when we crave something light and nourishing. Combining the freshness of vegetables with the flavor of pasta, this simple recipe becomes a comforting snack or a quick lunch that can be made in just 20 minutes. Let's discover together each step of this recipe, enjoy the aroma of the ingredients, and be inspired by the tradition of light soups.
Preparation time: 10 minutes
Cooking time: 10 minutes
Total: 20 minutes
Servings: 4
Necessary ingredients:
- 1 tablespoon of extra virgin olive oil
- 1 small onion, finely chopped
- 2 cloves of garlic, minced
- 1 carrot, diced
- 1 liter of vegetable broth or water with concentrate
- A handful of small-sized pasta (preferably mini or star-shaped pasta)
- 100 g frozen peas
- 2-3 tablespoons of grated Parmesan for serving
The story behind the recipe:
Pea soup is a dish that has been loved for generations. It is a recipe that symbolizes the simplicity and naturalness of ingredients, bringing together delicate flavors that remind us of gardens full of fresh vegetables. This light soup encourages us to enjoy every moment spent in the kitchen, transforming simple ingredients into something truly special.
Step by step: Your guide to a perfect soup
1. Preparing the ingredients: Start by preparing all the ingredients. Chop the onion finely, mince the garlic, and dice the carrot. This will make cooking more efficient and enjoyable. Always buy fresh vegetables and, if possible, opt for fresh peas instead of frozen ones for an even more intense flavor.
2. Sautéing the vegetables: In a medium pot, add the tablespoon of extra virgin olive oil and heat it over medium heat. Once the oil is hot, add the onion, carrot, and garlic. Sauté the vegetables for about 5 minutes, stirring occasionally, until the onion becomes translucent and the carrot starts to soften. This step is essential for developing the flavors.
3. Adding the liquid: After the vegetables have been sautéed, add the liter of vegetable broth or water with concentrate. If you choose water, make sure to use a good quality concentrate to enhance the soup's flavor.
4. Boiling the peas: Once the soup starts to boil, add the frozen peas. Let the soup boil for 5 minutes. The frozen peas will thaw quickly and will add a vibrant touch of color and flavor.
5. Adding the pasta: After 5 minutes, add the small-sized pasta. Boil everything for another 5 minutes or according to the instructions on the pasta package. Make sure the pasta is al dente, as it will continue to cook even after you take it off the heat.
6. Serving: Once the pasta is cooked, take the soup off the heat and let it sit for a few minutes. Serve the soup hot, sprinkled with grated Parmesan for an extra touch of flavor. You can also add a few fresh basil leaves or parsley for a beautiful presentation.
Useful tips:
- You can add other vegetables, such as bell peppers or zucchini, to diversify the recipe.
- If you want a heartier soup, you can add beans or lentils.
- Vary the type of pasta used; whole grain or gluten-free pasta are excellent options.
Nutritional information:
This soup is easy to digest, rich in vitamins and minerals, thanks to the fresh vegetables and the protein from the peas. One serving provides approximately 220 calories, making it an excellent choice for a healthy lunch.
Frequently asked questions:
1. Can I use fresh peas instead of frozen?
Yes, fresh peas will add a unique taste and texture. Cook them for a few minutes less, as they cook faster.
2. What type of pasta can I use?
It is ideal to use small-sized pasta, such as stars or orzo. You can experiment with any type of pasta you prefer.
3. How can I store the soup?
The soup can be stored in the refrigerator in airtight containers for 2-3 days. You can also freeze individual portions for a quick meal later.
Variations and serving suggestions:
Serve the soup alongside a slice of garlic toast or a fresh green salad. A cold drink, such as mint tea or lemonade, will perfectly complement the meal and add a pleasant contrast to the warmth of the soup.
This pea and pasta soup is not just a simple recipe, but also an excellent way to bring a touch of spring to your plate. So, put on your chef's clothes and let's cook together!
Ingredients: 1 tablespoon of extra virgin oil, 1 small onion chopped finely, 2 cloves of garlic, 1 carrot diced, 1 liter of broth or water with concentrate, a handful of small-sized pasta, 100g frozen peas, 2-3 tablespoons of Parmigiano.
