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Pancetta and Pea Soup with Ditalini (Zuppa di Pancetta e Piselli con Ditalini)

Ease of preparation:  

Prep Time: 15 minutes

Cook time: 15 minutes

Servings: 4-6

Regions: Veneto

Wine pairing: Red

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Ingredients

1 tablespoonextra virgin olive oil
2 cups (1 large)onion, chopped
1 cupthin celery slices
4 slicespancetta, chopped
8 cups (2 quarts)chicken broth
1 cupfrozen peas
1-3/4 cups (8 ounces)BARILLA Ditalini
to tastesalt


HEAT olive oil in large pot over medium heat. Add onion, celery and pancetta; sauté 5 minutes, stirring occasionally.
ADD broth and peas; bring to boil.
ADD Ditalini: cook 10 minutes or until Ditalini is tender. Stir in salt and pepper to taste



Sprinkle with freshly grated Parmesan cheese. Substitute bacon for pancetta.


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