Chilled Sugar Snap Pea Soup - Cold Spring Pea Soup
Spring Pea Minestrone
TIP: GREAT VALUE Save more than per quart when you use bouillon base rather than store-bought canned or boxed broth. We like Better than Bouillon Reduced Sodium Vegetable Base. For just .99 you can make 38 cups of broth!
- In a large saucepan, whisk together the bouillon base and 7 cups water. Bring to a boil, add the pasta and cook according to package directions, adding the asparagus, beans, 1/2 cup of peas, and scallions during the last 2 minutes of cooking. Remove from the heat and sprinkle with dill.
- While the pasta is cooking, in a medium bowl, lightly mash the remaining 1 cup peas with 1/4 teaspoon each salt and pepper. Fold in the feta and lemon zest. Spoon onto the bread and serve with the soup.
Video: Minestrone Soup Recipe - Italian Vegetable and Pasta Soup
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