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1. Heat canola oil in a large stockpot over medium heat.
2. Add diced onions, celery and carrots to stockpot.
3. Cook vegetables until soft, 8 to 10 minutes.
4. Add garlic, thyme, and bay leaf, cook additional minute.
5. Add chicken broth and water. Simmer 20 minutes.
6. Season with sea salt and fresh ground black pepper.
7. Add pasta to stockpot and simmer until tender, 5 to 8 minutes.
8. Remove stockpot from heat.
9. Stir in the chives and peas. Cover stockpot and let stand 5 minutes.
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