Pasta and pea soup 

I also cook pasta and pea soup when I have little time and I want something warm and light. I make it with frozen peas, so I can cook it all year round, but fresh peas are fine (when it's in season) too. It is a very quick soup to make and that everyone likes, young and old. If you want to try it, here's the recipe. Enjoy your meal.

Ingredients

100 g frozen peas

100 g pasta (small for soups, you can also use ditaloni)

1 bouillon cube (classic)

700 ml water

1 pinch coarse salt

1 tablespoon mixed stir-fry (celery, carrot, onion)

extra virgin olive oil to taste

Preparation

Put the frozen sauté in a saucepan with a drizzle of oil and cook for 5 minutes. Add the peas, season for a couple of minutes; Cover with water, add the stock cube, a pinch of coarse salt and boil for 10 minutes. After 10 minutes, add the pasta and cook for the time indicated on the package. Your pasta and pea soup is ready to serve.

Serve hot with grated Parmesan cheese.