Pea Soup Recipe with Pasta and Cheese
Number of servings - 4
Chicken broth - 5 cups
Green peas (fresh or frozen) - 1 1/2 cups
Small pasta - 3/4 cup
Parsley - 2 tbsp (chopped)
White wine - 3 tbsp
Parmesan cheese - 2 tbsp (grated)
Pour the broth to saucepan and bring to boil. Add peas, pasta and parsley. Reduce the heat and simmer 15 minutes or until tender.
Cheese sprinkle with wine.
Pour cooked soup in bowls and garnish with cheese.
Ready in: 25 minutes.