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Pea Minestrone With Sun Dried Tomato, Polenta And Basil Muffins

Cooking time
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Logo Thanks to Yes Peas !
Cooking time
Nr of servings


  • For the soup:
  • 1 tablespoon olive oil
  • 1 large onion, peeled and chopped
  • 1 small carrot, trimmed, peeled and finely chopped
  • 2 cloves garlic, peeled and chopped
  • 150 ml dry white wine
  • 750 ml vegetable stock
  • 100 g orzo pasta
  • 2 medium courgettes, diced into small pieces
  • 300 g frozen peas
    Birds Eye Field Fresh Garden Peas 400g Frozen
  • 6 spring onions, trimmed and cut into small rounds
  • 1 tablespoon chopped chives
  • 1 tablespoon chopped mint
  • 2 tablespoons chopped parsley
  • 1 tablespoon chopped basil
  • Sea salt and black pepper
  • For the muffins (Makes 9 muffins):
  • 150 g Plain flour
  • 150 g Instant polenta
  • 2 teaspoon Baking powder
  • 1 teaspoon bicarbonate of soda
  • 1 teaspoon mustard powder
  • Sea salt and freshly ground black pepper
  • 75 g Sun-dried tomatoes, chopped
  • Handful basil leaves, chopped
  • 75 g parmesan cheese, grated
  • 250 ml semi skimmed milk
  • 2 eggs, beaten
  • 3 tablespoons rapeseed oil


  1. Preheat Oven to 190°C/375°F/Gas 5
  2. To make the muffins, in a mixing bowl sift flour, polenta, baking powder, bicarbonate of soda and mustard powder, season with sea salt and pepper and mix together.
  3. Add the sun-dried tomatoes, basil leaves and parmesan cheese and thoroughly mix. 
  4. In a separate jug combine the milk, rapeseed oil and eggs, add to the dry mixture and combine together.
  5. Grease a muffin tray and evenly spoon in the mixture. Bake for 15- 20 minutes until cooked and golden brown. Set aside.
  6. For 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, stirring until slightly soft, add the garlic and sweat for a further minute.
  7. Add the white wine and increase the heat to reduce by half. Add the vegetable stock and orzo pasta and cook for a further 7-8 minutes, stirring occasionally.
  8. 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.
  9. Serve with freshly grated parmesan cheese and the sundried-tomato, polenta and basil muffins.
Serving tip

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



Nutritional information

  KCal Fat Sat.fat Sugar Salt
Info per serving 177 5.1 1 6.4 1.9
* The nutritional information relating to a prepared statement after serving (190g)
**GDA = Guideline Daily intake based on a food intake of 2,000 kcal. Personal requirements vary depending on age, sex, weight and physical activity.
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