Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

You can either dish up the soup in the kitchen or serve it from a tureen on the table.

Recipe by Cooking Light December 2000

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Recipe Summary test

Yield:
6 servings (serving size: 1 cup soup and 1 teaspoon cheese)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

118 calories; calories from fat 7%; fat 0.9g; saturated fat 0.4g; mono fat 0.2g; poly fat 0.1g; protein 7.6g; carbohydrates 16.7g; fiber 1.7g; cholesterol 2mg; iron 1.2mg; sodium 562mg; calcium 40mg.
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