Unlike the usual pureed peas soup cream in the French style, the Italian Minestra di Piselli (Pea Soup) is chunky and has pasta in it. The pasta gives body and substance and the peas sweetness and lightness. Using a vegetable broth instead of chicken broth makes it a perfect vegan dish.
3 tablespoons extra-virgin olive oil
1 medium onion
1 stick of celery
1 lb frozen shelled small green peas
1-½ quarts (1.5 liters) home made chicken broth (substitute with organic store canned broth)
5 oz (150 gr) small ditali pasta
3 oz (90 gr) freshly grated parmigiano cheese (optional)
Put 3 tablespoons extra-virgin olive oil in a saucepan and turn heat to medium. Add the celery, carrots, and onion, and sauté until the onion is soft and translucent. Stir frequently.
Stir in the peas and sauté for a minute or two to amalgamate.
Add the broth and bring it to a boil.
Add the pasta and cook following the manufacturer’s instructions, checking from time to time, until pasta is “al dente” firm but not overcooked. Serve with some parmigiano cheese (optional)