Pasta, Potato, and Green Pea Soup

Name: Pasta, Potato, and Green Pea Soup
Yield: Serves 6
Ingredients: 3 quarts water; 2 large yellow onions, sliced; 2 28-ounce cans whole peeled tomatoes, crushed with your hands; 6 cloves garlic, chopped; ¼ cup extra-virgin olive oil; ¼ cup chopped Italian flat-leaf parsley; 5 large leaves fresh basil; Salt and pepper; 6 medium potatoes, organic Russet or other, diced; 1 10-ounce box frozen green peas; ¼ pound cooked medium pasta shells

Preparation info

Serves
6

Difficulty
Easy

Appears in

Welcome to Claire's

By Claire Criscuolo

Published 2014

About

At first, our customers were a bit puzzled that we would combine pasta with potatoes, but really, it’s a classic Italian combination, and something my beloved mother made frequently. And it’s so beautiful and delicious that everyone’s up for it.

Ingredients

3 quarts water
2 28-ounce cans whole peeled tomatoes, crushed with your hands

Vegan
Soup

Method

Bring the water to a boil in a large covered pot over high heat. Add the tomatoes, onions, garlic, and the parsley. Chop the basil and add to the pot along with the olive oil, salt, and pepper. Stir well to combine. Reduce the heat to medium and cook, uncovered, at a medium boil, stirring frequently for 30 minutes until it reduces slightly.
Add the potatoes and