Ingredients

The following ingredients have 4 Servings
  • 1 pint of cherry tomatoes – halved
  • 16 oz. bag of Frozen peas
  • 1 red onion – sliced thin
  • 2 stalks celery – chopped
  • 4 cloves garlic- crushed and chopped
  • ¼ cup of fresh Italian parsley – chopped
  • ¼ cup of fresh basil – chopped
  • 3 bunches of scallions – chopped
  • 6 cups of chicken broth
  • 2 tsp. salt
  • 2 tsp. dried oregano
  • 1 ½ tsp. black pepper
  • 2 oz. can of anchovies with oil – crushed
  • 2 ½ tbs. honey
  • 2 tbs. olive oil – plus more for drizzling
  • Juice of 1 lemon
  • Red pepper flakes for garnish
  • Grated cheese – Romano

Instruction

  • Heat a cast iron sauce pot with 2 tbs. of olive oil. Add the sliced onions, chopped garlic, halved tomatoes, chopped celery, scallions, chopped fresh basil and chopped fresh parsley; sweat down these vegetables until reduced in size and tender.
  • Add the frozen peas, seasonings and broth and loosely cover the pot. Let the soup simmer on a gentle heat for 30 – 40 minutes.
  • Mash the anchovies with a fork and add the honey and lemon juice and stir. Add this mixture to the soup and stir.
  • Taste the soup for seasonings to taste.
  • Serve the soup with a drizzle of olive oil, fresh grated cheese and extra black pepper and red pepper flakes for garnish.