Peas and Macaroni Soup Tasty Recipes

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Peas and Macaroni Soup

"A short and easy soup, made with canned peas and ditalini macaroni, with hen broth, sparkling garlic and onion. Tastes even higher tomorrow! Got this recipe from my Italian grandmother."

Ingredients :

2 tablespoons more-virgin olive oil
2 massive cloves garlic, minced
1 large candy onion (along with Vidalia®), finely chopped
2 (15 ounce) cans peas, tired
2 (14.Five ounce) cans fowl broth
1/4 teaspoon Italian seasoning
1 tablespoon chopped sparkling parsley
1/4 teaspoon garlic powder
1/four teaspoon salt
black pepper to taste
1 (sixteen ounce) package deal ditalini pasta

Instructions :

Prep : 15M	Cook : 6M	Ready in : 1H10M

Heat the olive oil in a soup pot over medium-low heat. Stir within the minced garlic and onion; prepare dinner and stir until tender, approximately five mins. Turn warmness to medium; stir in canned peas, hen broth, Italian seasoning, parsley, garlic powder, salt, and pepper. Bring to a simmer. Cook for 40 minutes with the lid slightly ajar.
Stir pasta into soup; cook dinner at a strong simmer till pasta is soft, about 12 minutes.

Notes :

Reynolds® Aluminum foil can be used to keep food wet, cook dinner it flippantly, and make clean-up less complicated.

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