Pasta, Potato and Pea Soup

Method

1. Clean and dice the potato and carrot into cubes. Trim and finely chop the spring onion.
2. In a pot, heat a drizzle of olive oil and sauté the spring onion. Add the carrot, potato, and frozen peas. Sauté for a few minutes, stirring occasionally.
3. Add enough water to cover the vegetables, season with salt, and cook for about 15 minutes.
4. When the water has reduced slightly, add more water and the tubettini pasta. Cook until the pasta is al dente.
5. Serve the soup with freshly ground black pepper, strips of fresh mint, and a drizzle of extra virgin olive oil.