Page 34 - Disney Frozen

1 In a large saucepan or soup pot over medium heat, warm the olive oil. Add the
onion, carrot, and celery, and cook, stirring, until soft and beginning to brown,
about 10 minutes. Season with a generous pinch of salt and add the chicken
stock and beans. Bring the mixture to a simmer, turn the heat to medium-low,
and cook long enough for the flavors to marry and the vegetables to completely
soften, about 20 minutes.

2 Increase the heat to medium-high and bring the soup to a gentle boil. Add
the pasta and cook until al dente, 6 or 7 minutes. Add the peas and stir until
warmed through. Remove from heat.
3 Serve warm, topped with pepper, fresh herbs, and a sprinkle of Parmesan (if
using). Store leftover soup in an airtight container in the refrigerator for up
to 1 week.

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