For the last few days in DC, we’ve had spring-like weather that hinted at April sunshine and cherry blossoms, and I brought out a skirt for the first time this year. It’s been beautiful, and Chris and I got out hiking for an afternoon with friends it was so glorious.

But then I remembered it’s February. I was getting ahead of myself– we still have weeks left of cold and windy weather before I should start thinking of spring. It’s back in the forties and the city feels like a wind tunnel. Today I was scurrying to get to class in my little sweater, preemptively dressed for April.

So it’s time to get back to reality and snuggle up with another winter soup. I didn’t have long to cook, so I essentially threw some of the basics in a pot with white wine and let it simmer. The inspiration came from a recipe on the blog Cannelle et Vanille (be sure to keep an eye out for her upcoming cookbook, the photography is beautiful) for a simple soup. And man is this simple! Take a few minutes to chop everything and then just leave it on the stove and get back to your work.

This is also my first entry in Presto Pasta Nights, a useful sight for creative collaboration on pasta dishes. A shout-out to Pia, who is hosting this week’s pasta night on her blog Cook Healthy.

English-style potato, pasta and pea soup

Makes 4-5 servings. Prep time: 15 minutes. Cook/simmer time: 30 minutes.

• 2 cloves of garlic
• olive oil
• 4-5 red potatoes
• 1 cup of dry spiral noodles
• 1 can of peas (or 1 cup frozen)
• 1/2 cup chopped parsley
• 1 to 1-1/2 cups of white wine
• 4 cups of water
• 2 teaspoons oregano
• salt and pepper

Optional additions/garnishes: crumbled hard-boiled egg, cayenne, grated parmesan or mozzarella, sautéed onions.

Cut the potatoes into centimeter-thick slices and then in half again (I tend not to peel red potatoes, but preferences differ). Dice the garlic and let it sweat in the olive oil for a minute in a large pot. Add the potatoes and let them cook in olive oil for about five minutes, until they start to stick in the pan but aren’t turning brown yet.

Add the cilantro and wine and bring it to a boil. Let most of the alcohol boil off, and then add all the remaining ingredients. Cover, reduce the heat to low, and let it simmer for 25-30 minutes, until potatoes are softened.