Soup with peas, bacon and pasta
½ onion, chopped
1 clove garlic, chopped
1 tbs olive oil
100 g bacon, cut into cubes or sticks
100 g celery stalks, sliced
100 g peas, fresh or frozen
100 g mini pipe rigate pasta (or similar pasta)
1 l water
¼ tsp salt
¼ tsp pepper
2 tbs chopped fresh parsley
Briefly sauté onion, and garlic in hot olive oil.
Add bacon and celery, stir and sauté over medium flame for 5 minutes.
Add peas, pasta and water, season with salt, bring to the boil.
Reduce flame and cook for about 20 minutes or until the pasta is al dente and peas are done.
Before serving, season with pepper, and sprinkle with fresh, chopped parsley.