You can either dish up the soup in the kitchen or serve it from a tureen on the table.
Cooking Light DECEMBER 2000
Bring broth to a boil in a large saucepan over medium-high heat. Add peas, pasta, and parsley. Reduce heat; simmer 5 minutes or until pasta is tender. Stir in wine. Spoon soup into small cups, and sprinkle with cheese.
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