Thick pea soup

Serves: 4

Ingredients:

• 200 g ditalini
• 50 g bacon
• 250 g peas
• 250 g potatoes
• 30 g butter
• 1 tablespoon olive oil
• 1 tablespoon parsley
• 1 carrot
• 1 red onion
• 1 1/2 litres beef stock
• 1 leg celery
• 4 tablespoon grated pecorino cheese
• Salt
• Pepper

Preparation:

Chop the onion finely, also the celery, the carrot and the bacon and put into a pan with half the butter. Add the stock and some salt and cook for 30 minutes. Chop the parsley, dice the peeled potatoes and add to the pan with the peas and cook for a further 30 minutes. Add the pasta and, when cooked, stir in some oil, the rest of the butter and the cheese.

Irene Milito