The Pasta, Peas, and Potatoes Soup thick and creamy is a great first course made with simple and inexpensive ingredients. Now is the time for peas, so tender you can even use the pods. This is one of those dishes that remind you of childhood when it took little to set the dinner table. For similar recipes, I leave you a collection of Soups and Creams.
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- Difficulty: Very Easy
- Cost: Inexpensive
- Preparation time: 15 Minutes
- Portions: 3
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 259.43 (Kcal)
- Carbohydrates 42.22 (g) of which sugars 6.91 (g)
- Proteins 8.53 (g)
- Fat 6.96 (g) of which saturated 1.04 (g)of which unsaturated 0.38 (g)
- Fibers 7.69 (g)
- Sodium 621.41 (mg)
Indicative values for a portion of 395 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 3 1/3 cups peas (fresh)
- 1 white onion
- 2 potatoes
- 1 1/3 tbsp extra virgin olive oil
- 3/4 tsp coarse salt
- 3.5 oz ditalini rigati pasta
- 5 cups water
Tools
The recipe contains IconA affiliate links
- Kitchen Scale
- Cutting Board
- Pot
- Ladle
Steps
Place a pot of water on the stove. Peel and shell the peas, pour the oil into another pot, add the chopped onion and let it sauté for a few seconds, then dice the potatoes and add them to the pot, letting them simmer for a few seconds.
Add the peas, pour in the boiling water, and salt. Cover and let cook on low heat for 1 hour. Add the pasta, stir, and bring to a boil. The soup should be quite thick.
