Ingredients

• 1 tablespoon extra virgin olive oil
• 1 small onion, chopped
• 2 garlic cloves, finely chopped
• 1 carrot, finely sliced in lings
• 5 cups chicken stock or 5 cups vegetable stock
• 1/4 cup small shell pasta (stellini, tubetti, orzo...)
• 2 cups frozen green peas
• 1/3 cup parmigiano

Instructions

1. In a large saucepan, heat oil at medium heat. Add onion, garlic and carrot. Cook, stirring often, for about 5 minutes or until onion has softened.

2. Add stock and pasta. Bring to boil. Reduce heat to low and let simmer for 8 minutes.

3. Add small peas and bring to boil again. Reduce the heat to low and let simmer 3 minutes. When ready to serve, sprinkle each serving with parmigiano.