Italian Pea and Basil Soup

  • Ready Time : 0 min




  • 5 tablespoons olive oil
  • 2 large chopped yellow onions
  • 1 chopped rib celery
  • 1 chopped carrot
  • 5 clove minced garlic
  • 3 1/2 cups frozen peas
  • 3 3/4 cups vegetable broth
  • 1 1/2 cups roughly chopped or torn fresh basil leaves
  • 1 pinch freshly ground black pepper
  • 1 pinch freshly grated parmesan cheese

Optional Ingredients

  • 1 pinch salt
  • 1 diced summer squash
  • 1 bunch chopped beet stems
  • 1 diced turnip


Heat the oil in a large saucepan and add the onions, celery, carrot, and garlic (as well as the optional vegetables). Cover the pan and cook over a low heat for 45 minutes or until the vegetables are soft, stirring occasionally to prevent the vegetables from sticking.

Add the peas and stock to the pan and bring to a boil. Reduce the heat, add the basil and seasoning, then simmer for 10 minutes.

Spoon the soup into a food processor or blender and process until the soup is smooth. Ladle into warm bowls, sprinkle with grated parmesan and garnis with basil.

– chopped beet stems (just the stems – no leaves or beet root) make a good substitute for celery
– just about any soup-like vegetable could be added or substituted
– depending on your vegetable broth or stock, salt may not be needed
– Goes well with crusty bread

Source: CSA Member Detrick Merz

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