Newspaper article Pittsburgh Post-Gazette (Pittsburgh, PA)

Parmesan Soup with Tiny Pasta

Newspaper article Pittsburgh Post-Gazette (Pittsburgh, PA)

Parmesan Soup with Tiny Pasta

Article excerpt

This soup makes clever use of flavor-packed ingredients that we might otherwise throw out or overlook. The original recipe called just for peas, but I didn't have enough, so I diced up that lone zucchini from my crisper drawer.

4 cups reduced-sodium chicken broth and 3 cups water (or all water)

1 large yellow onion, unpeeled, roughly chopped

4 large garlic cloves, unpeeled, crushed

1 cup 1-inch pieces Parmesan cheese rinds (or chunks of Parmesan), plus grated Parmesan for serving

1 cup small pasta, such as orzo

½ cup diced zucchini

½ cup frozen baby peas

Kosher salt and freshly ground pepper

In large pot, over high heat, add broth, water, onion, garlic and Parmesan rinds. Bring to boil, reduce heat to low, cover and simmer, stirring occasionally, until fragrant and heady, 45 minutes. …

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