Pea & Chickpea Pasta Clear Soup

This is a delicious but healthy-dish soup recipe here for you to help balance your meals. A clear soup with peas, chickpeas and small pasta. It is full of flavor and is so aromatic with all the herbs. The chickpeas and peas help to add protein to your diet and you can always use lentil pasta and make this absolutely protein packed. This recipe can be made Vegan using vegan cheese and vegan milk. The soup is ready in about 30 mins which makes it so convenient for weekday dinners. I used mini raviolis as the pasta to make it super fun and cute!

Happy Cooking!

Servings: 4-6 servings

Prep time: 10 mins

Cooking time: 20-30 mis

Time taken: 30-40 mins

Ingredients: 

•  1/2 tbsp Olive oil

• 1 tbsp butter 

• 4-5 Garlic thinly sliced  

• small white Onion finely chopped 

• 1 twig Rosemary

• 1/3 cup thinly chopped Celery

• Zest of 1/2 lemon 

• 1 cup Peas

• Salt as per taste

• 1/3 tsp Pepper

• 1/3 tsp sugar

• 1 tsp dried oregano

• 1 tsp dried basil

• 1 tsp dried parsley

• 1 tsp chili flakes 

• 1 cup boiled/canned Chickpea 

• 4 cups Broth 

• 1 cup water 

• 1/2 cup milk of choice 

• 1 cup small pasta- I used Mini ravioli 

• 1/3 cup grated Parmesan cheese

Directions: 

1. Put a heavy bottom pan on medium heat.

2. Add butter and oil and once warm add garlic, onions and rosemary twig and cook for 4-7 mins till fragrant.

3. Add chopped celery and lemon zest and cook for 2-3 mins.

4. Add peas and spices- salt, pepper, sugar, Chili flakes, basil, parsley and oregano cook for 1-2 mins.

5. Add boiled chickpeas and cook for 2-3 mins.

6. Add veg broth, water and milk and mix. Let it come to a boil.

7. Add small pasta and mix it in. Cover the lid and let it cook for 5-7 mins till the pasta is boiled.

8. Once the pasta is cooked through remove the lid and let it cook for another 1-2 mins.

9. Top with grated parmesan and serve warm.

Notes/Tips:

• I used frozen peas, you can use fresh, canned or boiled.

• I used canned chickpeas, you can use boiled or canned.

• You can use any small pasta of choice like elbow. I used mini raviolis I found at Trader Joes.

• This lasts well for 4-5 days in the fridge so you can meal prep it.

• Lemon zest helps to bring out a fresh flavor in the soup.

• Use nut milk and vegan cheese to make this soup Vegan.

• Do not skip the celery!

• To make it healthier use lentil pasta.