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“A very fast soup to make. A cousin to the Italian favorite Pasta e Fagioli, this is made with peas instead. Dust with freshly grated Parmesan for a final touch.”
READY IN:
25mins
SERVES:
5
YIELD:
10 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook pasta as label directs in boiling salted water; drain.
  2. Meanwhile, in a 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 heat to low; cover and simmer 5 minutes; discard garlic.
  4. Add peas and pasta; heat through. Serve soup with grated Parmesan cheese.

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