pasta and peas

I started out making pasta and peas, which is simply crushed tomato, peas, broth, seasonings and ditalini's but it turned into a vegetable soup. I added corn, spinach and some carrots. You can almost call this a minestrone. Almost.

Either way it was delicious and very good for you.

Sautee one med onion until soft. Add 3 cloves garlic, sautee until soft.
Add one large can of crushed tomato, season with basil fresh or dry, oregano, salt, pepper, parlsey. Let simmer.
Add peas after about 15 minutes, then a quart of chicken stock.
Come to a boil.

In a seperate pot, boil up some Ditalini's (round peg looking macaroni, tiny) or Elbows or your pasta of choice. Do not add to soup because macaroni will swell and take on too much liquid. When you are ready to serve just add to your serving.

That's pasta and peas.

Adding spinach and corn and carrots? Do so when you add the peas and add a cup of water to thin it out. You want soup not vegetable sauce.

Serve with fresh Italian bread from your favorite baker. Maybe some grated cheese to top.