Pasta E Piselli

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: 25 mins
• Serves: 5
• Yields: 10 cups

Ingredients

• 2  cups elbow macaroni (or mixed pasta shapes,about 8 ounces)
• 2  tablespoons olive oil
• 3  garlic cloves, crushed with side of chef's knife
• 2 (14 1/2ounce) cans chicken broth (or 3 1/2 cups homemade chicken broth)
• 1 (14 1/2ounce) can diced tomatoes
• 1⁄4 cup  packed fresh basil leaf, coarsely chopped
• 1⁄2 cup water
• 1 (10 ounce) package  frozen peas, thawed
•  grated parmesan cheese

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.