This Italian soup recipe makes for a wonderful lunch or light dinner with a salad. Pack the leftovers for lunch the next day. You could throw in any vegetable you like instead of peas.

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Cuisine: Italian
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4

Ingredients

6 cups chicken broth
1 1/2 cups water
2 carrots, diced
3/4 cup pastina
1 teaspoon dried oregano
1/2 cup green peas
2/3 cup grated Parmesan cheese

Here's how to make it:

Bring the chicken broth and water to a boil in a soup pot. Add the carrots, cover and gently simmer for about 5 minutes.
Add the pastina, green peas and oregano. Cook until pasta is tender, about 5 minutes.
Add the cheese. Stir. Season with salt and pepper.

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