Peas And Macaroni Soup - cooking recipe

Ingredients

2 tablespoons extra-virgin olive oil
2 large cloves garlic, minced
1 large sweet onion (such as Vidalia(R)), finely chopped
2 (15 ounce) cans peas, drained
2 (14.5 ounce) cans chicken broth
1/4 teaspoon Italian seasoning
1 tablespoon chopped fresh parsley
1/4 teaspoon garlic powder
1/4 teaspoon salt
black pepper to taste
1 (16 ounce) package ditalini pasta

Preparation

Heat the olive oil in a soup pot over medium-low heat. Stir in the minced garlic and onion; cook and stir until soft, about 5 minutes. Turn heat to medium; stir in canned peas, chicken broth, Italian seasoning, parsley, garlic powder, salt, and pepper. Bring to a simmer. Cook for 40 minutes with the lid slightly ajar.
Stir pasta into soup; cook at a strong simmer until pasta is tender, about 12 minutes.