45 ounces stock
1 1/2 cups frozen green peas
3/4 cup small uncooked pasta (such as pastina, orzo, or ditalini)
2 tablespoons chopped fresh parsley
3 tablespoons Riesling or other slightly sweet white wine
2 tablespoons grated fresh Parmesan cheese
Bring broth to a boil in a large saucepan over medium-high heat. Add peas, pasta, and parsley. Reduce heat; simmer 5 minutes or until pasta is tender. Stir in wine. Spoon soup into small cups, and sprinkle with cheese.
from Cooking Light.