Pea and Small Shells Soup
Pea and Small Shells Soup
Ingredients
- 3 tablespoons extra virgin olive oil
- 2 leeks, finely sliced and well washed
- 1 handful parsley stalks, finely chopped (reserve the leaves for serving)
- 1 garlic clove, finely minced
- 1 small potato, peeled and diced
- 2 litre vegetable stock or water
- 1 Parmesan rind
- 300 g frozen peas
- as needed salt
- as needed freshly ground black pepper
- 200 g small pasta shells
- 2 cups boiling water
- 1 lemon, zest of
- 1 small handful flat-leaf parsley, finely chopped
Instructions
- 1
Heat the olive oil in a large pot over medium heat.
⏱️ 1 min
- 2
Add the leeks and parsley stalks and cook gently until soft and fragrant, without colouring.
⏱️ 5 min
- 3
Add the garlic and cook for a further minute.
⏱️ 1 min
- 4
Add the diced potato and stir to coat in the soffritto.
⏱️ 2 min
- 5
Pour in the stock or water and add the Parmesan rind.
⏱️ 1 min
- 6
Bring to a gentle simmer and cook for 15–20 minutes, until the potato is tender and the broth has taken on flavour.
⏱️ 20 min
- 7
Add the peas and cook for a further 5 minutes, until tender and bright.
⏱️ 5 min
- 8
Remove and discard the Parmesan rind.
⏱️ 1 min
- 9
Using a blender, purée about one-third of the soup until smooth, then return it to the pot. Stir well to combine, this will give the soup a creamy consistency while keeping some texture.
⏱️ 3 min
- 10
Bring the soup back to a simmer.
⏱️ 2 min
- 11
Add 2 cups of boiling water and bring to a simmer, then add the pasta shells and stir well.
⏱️ 2 min
- 12
Cook until the pasta is al dente, stirring occasionally and adding a little water if needed to maintain a loose, soupy consistency.
⏱️ 8 min
- 13
Season to taste with salt and freshly ground black pepper.
⏱️ 1 min
- 14
Ladle into bowls and finish with lemon zest and chopped parsley.
⏱️ 1 min
- 15
Serve hot.
⏱️ 1 min
Kitchen Tools
Pea and Small Shells Soup
- 3 tablespoons extra virgin olive oil
- 2 leeks, finely sliced and well washed
- 1 handful parsley stalks, finely chopped (reserve the leaves for serving)
- 1 garlic clove, finely minced
- 1 small potato, peeled and diced
- 2 litre vegetable stock or water
- 1 Parmesan rind
- 300 g frozen peas
- as needed salt
- as needed freshly ground black pepper
- 200 g small pasta shells
- 2 cups boiling water
- 1 lemon, zest of
- 1 small handful flat-leaf parsley, finely chopped
Instructions
- 1
Heat the olive oil in a large pot over medium heat.
⏱️ 1 min - 2
Add the leeks and parsley stalks and cook gently until soft and fragrant, without colouring.
⏱️ 5 min - 3
Add the garlic and cook for a further minute.
⏱️ 1 min - 4
Add the diced potato and stir to coat in the soffritto.
⏱️ 2 min - 5
Pour in the stock or water and add the Parmesan rind.
⏱️ 1 min - 6
Bring to a gentle simmer and cook for 15–20 minutes, until the potato is tender and the broth has taken on flavour.
⏱️ 20 min - 7
Add the peas and cook for a further 5 minutes, until tender and bright.
⏱️ 5 min - 8
Remove and discard the Parmesan rind.
⏱️ 1 min - 9
Using a blender, purée about one-third of the soup until smooth, then return it to the pot. Stir well to combine, this will give the soup a creamy consistency while keeping some texture.
⏱️ 3 min - 10
Bring the soup back to a simmer.
⏱️ 2 min - 11
Add 2 cups of boiling water and bring to a simmer, then add the pasta shells and stir well.
⏱️ 2 min - 12
Cook until the pasta is al dente, stirring occasionally and adding a little water if needed to maintain a loose, soupy consistency.
⏱️ 8 min - 13
Season to taste with salt and freshly ground black pepper.
⏱️ 1 min - 14
Ladle into bowls and finish with lemon zest and chopped parsley.
⏱️ 1 min - 15
Serve hot.
⏱️ 1 min