Pasta and Green Pea Soup
This pasta soup has a delightful flavor, especially with a good, smoky bacon. I imagine that you can find orzo in most grocery stores but, if not, any small pasta such as riso, or even something a little larger like ditalini, can be substituted. Make this quick and easy soup in any amount needed.
- 4 slices smoky bacon
- 1 large onion, finely chopped
- 1 celery stalk, thinly sliced
- 4 cloves garlic, minced
- 7 cups low-sodium chicken broth
- 8 ounces uncooked orzo
- 1-1/2 cups frozen green peas
- Salt and pepper to taste (see notes below)
- Freshly grated Parmesan cheese
Chop the bacon into small pieces. Heat a large pot over medium-high heat. Add the bacon and sauté until slightly cooked but not browned. Add the onion and celery and cook over medium heat until softened, about 5 minutes. Add the garlic and cook an additional minute. Add the broth; cover and simmer over low heat about 5 minutes. Remove the lid and bring the broth to a bowl. Add the orzo and cook, uncovered, stirring occasionally, until pasta is tender, about 7 minutes. Add the peas and cook until heated. Season with salt and pepper. Serve immediately, passing the cheese separately.
Notes: I never add salt to this soup because there is plenty in the bacon and broth. You will need to taste and decide for yourself.