Minestrone, with Yellow Peas and Coriander

A simple minestrone soup made with diced coriander, dried whole yellow peas (hydrated overnight), broken pasta, carrot, diced spring onion and dwarf beans, plus half of  a green pepper, a couple of squirts of tomato puree, and one clove of garlic.

Cooked for forty-five minutes under glass at a low heat. After which the herbs (basil, parsely and oregano) were added, along with the chicken and vegetable stock. I also added half a teaspoonful of fish sauce (Asian nam pla, which resembles the fish sauce used by the ancient Romans), and a few shakes of ground white pepper.

Simmered under glass for a further forty minutes or so, before serving.