Pasta, Potato, and Green Pea Soup from Welcome to Claire's: 35 Years of Recipes and Reflections from

Ingredients

• Salt and pepper
• ¼ pound cooked medium pasta shells
• 1 10-ounce box frozen green peas
• 6 medium potatoes, organic Russet or other, diced
• 2 28-ounce cans whole peeled tomatoes, crushed with your hands
• 3 quarts water
• 2 large yellow onions, sliced
• 6 cloves garlic, chopped
• ¼ cup extra-virgin olive oil
• 5 large leaves fresh basil
• ¼ cup chopped Italian flat-leaf parsley