Garlic Soup With Pasta and Peas
Updated June 26, 2024
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4garlic cloves, minced, plus 1 garlic clove, cut in half
- Salt to taste (about 2 teaspoons)
- 1bay leaf
- ¼teaspoon dried thyme, or a few sprigs fresh thyme
- ½cup pasta, such as elbow macaroni, orecchiette or fusilli
- 1cup frozen peas
- 4slices country-style bread, cut in half, or 8 slices baguette, lightly toasted
- 2large eggs, beaten
- 1tablespoon extra-virgin olive oil
- Ground pepper to taste
- 2tablespoons chopped fresh parsley
- 2 to 3tablespoons freshly grated Parmesan or Gruyère cheese
Nutritional analysis per serving (4 servings)
210 calories; 9 grams fat; 3 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 21 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 11 grams protein; 232 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring 6½ cups water to a boil in a 3- or 4-quart saucepan. Add minced garlic, salt, bay leaf and thyme. Cover and simmer 15 minutes. Taste and adjust salt. Remove bay leaf, and fresh thyme sprigs, if using. (Dried thyme will be difficult to remove.)
- Step 2
Add pasta to pot. Stir, cover and simmer until al dente, about 5 to 10 minutes, depending on pasta type. Stir from time to time so that pasta doesn’t stick to the bottom of the pot. Add peas and simmer 5 minutes.
- Step 3
Meanwhile, rub toasted bread slices with cut garlic clove and place 2 pieces in each bowl.
- Step 4
Beat together eggs and olive oil. Temper the egg: Spoon 2 ladlefuls of the hot soup into eggs and stir together.
- Step 5
Turn off heat under soup and slowly stir in tempered egg mixture. Add pepper and parsley. Ladle soup into bowls over bread, sprinkle cheese over the top and serve.
Private Notes
Comments
When local cauliflower enveloped in his green leaves arrives at the farmers market every fall, it's a good time to create an Italian version of this soup. Simmer the edible green cauliflower leaves and stalks in the soup and add the white cauliflower florettes in place of the pasta.
There's no such thing as too much garlic. I truly believe that. The more pungent, the better. I brown the garlic first, in a spoon of olive oil, then proceed with the recipe.
Have left-overs? This soup easily becomes a simplified "pasta e fagioli": add a can of tomatoes and white beans, maybe some crumbled sausage.
I tell you, winter just got better with this soup.
Sounds delicious and easy...however ...4 measly cloves of garlic for 6 and half cups of water does not make garlic soup. I would use at least 12 -16 for that amount of water. If you use dried thyme and want to remove ( I would keep it in) just use a cotton herb bag or if you have access to melitta paper tea bags for loose tea.
Great recipe to iterate on. I love the texture and color the egg/oil gives the soup. I added a shredded chicken breast, increased ingredients by 1/3 to ensure it was not too chunky adding the protein. And like every other comment, add entire head of garlic.
I used chopped kale for my green and it was fabulous. Contributed a little crunch (because of the stems) that was welcome Broth was delicious.
Pretty bland. Needs way more garlic then the recipe recommends
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