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Peas, Basil, Parmesan. What's not to love? Very simple italian inspired soup which turns the prettiest shade of green. Wonderful for spring, or any time of year. Very cheap and fast - and tasty! Found in "The Practical Guide to Using Herbs". I suggest using the full amount of olive oil called for, as its a low calorie soup to begin with.
- Heat oil and add onion, celery, carrot and garlic. Cover pan and cook over low heat for 40 minutes, or until veggies are soft. Stir occasionally to prevent sticking.
- Add peas and stock to the pan. Bring to a boil.
- Reduce heat and add basil and seasoning. Simmer 10 minutes.
- Use a food processor or immersion blender to blend until smooth.
- Return soup to pan and reheat gently until ready to serve.
- Garnish with cheese and basil.