Description
A bright, creamy soup that celebrates the fresh flavors of spring, combining tender spring onions and sweet garden peas for a comforting meal.
Ingredients
Scale
- 1/4 cup unsalted butter
- 1 small sweet onion, diced
- 4 scallions, diced
- 1 clove garlic, minced
- 4 cups low-sodium vegetable broth
- 2 cups water
- 1 teaspoon coarse salt
- 1 cup frozen sweet peas, thawed
- 3/4 cup tiny dry acini di pepe pasta
- 2 tablespoons fresh lemon juice
- Parmesan cheese, for serving
Instructions
- In a medium pot or Dutch oven, warm the butter over medium-high heat. Add the diced onion and scallions, sauté for about 3 minutes until soft and translucent.
- Stir in the minced garlic and cook for another 20 seconds.
- Pour in the broth, water, and salt; bring to a boil.
- Add the pasta, reduce heat to a medium simmer, and cook for 6-7 minutes until the pasta is tender.
- Stir in the peas and cook for an additional few minutes until warmed through.
- Slowly stir in the fresh lemon juice, ladle into bowls, and sprinkle with freshly grated Parmesan cheese before serving.
Notes
Store leftovers in the fridge for up to 3 days or freeze for up to 3 months. Add herbs for extra flavor and adjust seasoning to taste.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 30mg
Keywords: soup, spring, peas, vegetarian, healthy, quick meal
