Peas and Macaroni Soup You Have To Try

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Peas and Macaroni Soup

"A short and smooth soup, made with canned peas and ditalini macaroni, with bird broth, clean garlic and onion. Tastes even better the next day! Got this recipe from my Italian grandmother."

Ingredients :

2 tablespoons more-virgin olive oil
2 big cloves garlic, minced
1 large candy onion (such as Vidalia®), finely chopped
2 (15 ounce) cans peas, drained
2 (14.Five ounce) cans hen broth
1/4 teaspoon Italian seasoning
1 tablespoon chopped sparkling parsley
1/4 teaspoon garlic powder
1/4 teaspoon salt
black pepper to flavor
1 (sixteen ounce) bundle ditalini pasta

Instructions :

Prep : 15M	Cook : 6M	Ready in : 1H10M

Heat the olive oil in a soup pot over medium-low warmness. Stir inside the minced garlic and onion; prepare dinner and stir till tender, approximately five minutes. Turn heat to medium; stir in canned peas, hen broth, Italian seasoning, parsley, garlic powder, salt, and pepper. Bring to a simmer. Cook for 40 mins with the lid barely ajar.
Stir pasta into soup; cook dinner at a strong simmer till pasta is soft, approximately 12 minutes.

Notes :

Reynolds® Aluminum foil may be used to hold meals wet, cook it frivolously, and make smooth-up simpler.

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