How lovely, the scent and smells of a summers' day in a dish to serve year-round. Pea Minestrone accompanied by delicious Sun-dried Tomato, Polenta and Basil Muffins makes a great meal anytime and across the seasons as it works equally well with fresh or frozen peas.

this recipe comes from Peas.org where you will find lots more information about British peas. Peas are a great source of Vitamin C with just one serving providing the same vitamin C as two oranges. What better excuse do you need to eat them.

Don't be put off by the long list of ingredients, the recipe is actually very easy to make and even better to eat so full of great herbs and vegetables.

See Also

Pea and Mint Soup - Soup Recipe

Spring Onion, Pea and Mint Soup Recipe

Tomato and White Bean Casserole - Tomato and White Bean Casserole Recipe

Ingredients

• 2 tbsp olive oil
• 1 large onion, peeled and chopped
• 1 small carrot, trimmed, peeled and finely chopped
• 2 cloves garlic, peeled and chopped
• 150ml dry white wine
• 750ml vegetable stock
• 100g orzo pasta
• 2 medium courgettes, diced into small pieces
• 300g frozen peas
• 6 spring onions, trimmed and cut into small rounds
• 1 tbsp chopped chives
• 1 tbsp chopped mint
• 2 tbsp chopped parsley
• 1 tbsp chopped basil
• Sea salt and black pepper
• For the muffins:
  
• Makes 9 muffins
  
• 150g Plain flour
• 150g Instant polenta
• 2 tsp Baking powder
• 1 tsp mustard powder
• Sea salt and freshly ground black pepper
• 75g Sun-dried tomatoes, chopped
• Handful basil leaves, chopped
• 75g parmesan cheese, grated
• 250ml semi skimmed milk
• 2 eggs, beaten
• 3 tbsp rapeseed oil

• Prep Time: 15 minutes
• Cook Time: 60 minutes

• Total Time: 75 minutes
• Yield: 9 Muffins

Preparation

Preheat Oven to 190°C/375°F/Gas 5

• First make the muffins.
• In a roomy baking bowl sift the flour, polenta, baking powder, and mustard powder together then season with sea salt and pepper, mix again.
• Add the sun-dried tomatoes, basil leaves and Parmesan and mix thoroughly. In a jug mix together the milk, rapeseed oil and eggs, then add to the dry mixture and combine.
• Grease a muffin tray and divide up the mixture evenly and bake for 15- 20 minutes until golden brown. Keep to one side.

• To make the soup, heat the olive oil in a large heavy based saucepan, add the onion and carrot and cook over a gentle heat for 3-4 minutes, until slightly soft, stirring from time to time.
• Add the garlic and cook gently for a further minute.
• Add the white wine and turn up the heat to reduce the wine by half. Add the vegetable stock and orzo pasta and cook for a further 7-8 minutes, stirring occasionally.
• Add the courgettes, peas and spring onions and cook for a further 5 minutes. Stir in the chives, mint, parsley and basil and adjust the seasoning.
• Serve with freshly grated Parmesan cheese and muffins.

Tip: If the soup is a little too thick, add more vegetable stock

Want more pea and bean recipes? My Favourite Pea Soup Recipe

Based on a recipe from Peas.org