Pea Soup
Minestra di Piselli
Put 3 tablespoons extra-virgin olive oil in a saucepan and turn heat to medium. Add the celery, carrots, and onion, and sauté until the onion is soft and translucent. Stir frequently.

Stir in the peas and sauté for a minute or two to amalgamate.
Add the broth and bring it to a boil.

Add the pasta and cook following the manufacturer’s instructions, checking from time to time, until is “al dente” firm but not overcooked. Serve with some parmigiano cheese (optional)

3 tablespoons extra-virgin olive oil

1 medium onion

1 carrot

1 stick of celery

1 lb frozen shelled small green peas

1-½ quarts (1.5 liters) home made chicken broth  (substitute with organic store canned broth)

5 oz (150 gr) small ditali pasta

3 oz (90 gr) freshly grated parmigiano cheese (optional)