Venetian Vernal Pea Soup

• 15 ounce can of sweet peas.
• 2 cups of long grain white rice.
• 1 medium onion, cleaned and chopped.
• 1/4 teaspoon garlic powder.
• Olive oil.
• 2 tablespoons of dried sweet basil, or, alternately, for better taste, buy fresh basil, clean, and chop it, to add a very 'green' taste.
• 4 to 5 cups of water, depending on how thick you like your soup.
• 1/3 pound smoked ham,shredded or chopped, depending on your preference.
• 1 teaspoon salt or to taste.
• Parmesan cheese, grated.

1. In the bottom of a stew pot add a few tablespoons of olive oil. Saute chopped onion in hot oil until it begins to soften. Add rice and stir fry in oil for a minute or two. Add basil, garlic, and water and bring to a boil, then reduce heat, add ham, and cook until rice is tender. Add can of sweet peas near end of cooking cycle. Add salt to taste. Finally, start shaking in Parmesan cheese, adding quantity to taste.

sweet peas, long grain white rice, onion, garlic, olive oil, sweet basil, water, ham, salt, parmesan cheese

Taken from www.epicurious.com/recipes/member/views/venetian-vernal-pea-soup-50131918 (may not work)