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Pasta And Pea Soup

Microwaverina's picture
  Butter 1 Ounce (2 Tablespoon, 25 Gram)
  Onion 1 , chopped
  Garlic 1 Clove (5 gm), crushed / minced
  Celery stick 1 , finely chopped (Celery Stack)
  Carrot 1 , finely chopped
  Tomato puree 1 Tablespoon (Paste)
  Boiling beef broth 1 Pint (2 1/2 Cup, 575 Milliliter, Stock)
  Pasta shapes 4 Ounce (1 Cup, 100 Gram)
  Peas 7 Ounce (1 Cup, 200 Gram)
  Parsley 1⁄4 Cup (4 tbs), chopped (A Handful Of)
  Salt To Taste
  Freshly ground black pepper To Taste

Put the butter in a large pot and cook for 1 minute until melted. Stir in the onion, garlic, celery and carrot. Cover with vented cling film (plastic wrap) and cook for 4 minutes.
Stir in the tomato puree (paste), pour over the boiling stock (broth) and add the pasta. Cover and cook for 8 minutes.
Add the peas 6 minutes before the end of cooking time if fresh, 4 minutes if canned or defrosted.
Season to taste and serve sprinkled with parsley or Parmesan cheese if liked.

Recipe Summary

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Average: 4.3 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 925 Calories from Fat 243

% Daily Value*

Total Fat 27 g42.2%

Saturated Fat 15.4 g76.8%

Trans Fat 0 g

Cholesterol 61 mg20.3%

Sodium 2058.7 mg85.8%

Total Carbohydrates 135 g45.2%

Dietary Fiber 19.9 g79.8%

Sugars 25.6 g

Protein 34 g67.9%

Vitamin A 278.9% Vitamin C 196.1%

Calcium 19% Iron 43.7%

*Based on a 2000 Calorie diet

Pasta And Pea Soup Recipe