Ingredients
3 16 oz cans chicken broth
1.5 cups frozen green peas
3/4 cup orzo or ditalini
2 tbsp. chopped fresh flat-leaf parsley
3 tbsp Riesling or other sweeter white wine
2 tbsp grated fresh parmesan cheese
Preparation
Bring broth to a boil in a large saucepan. Add peas, pasta, and parsley. Reduce heat and simmer 5 minutes or until pasta is tender. Stir in wine. Spoon soup into bowls and sprinkle with cheese. 118 cal/serving if made with fat-free broth.
