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rachelthechef7
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Coat the bottom of a large pot with the oil and place it over medium heat.
Once the oil is hot, add the onion, carrots and celery. Sweat the vegetables for about 10 minutes, stirring frequently, until they start to soften.
Stir in the broth, oregano, and potato. Raise the heat and bring the broth to a boil, then lower the heat and let it simmer for about 10 minutes, until the potato is beginning to soften but not fully cooked.
Stir in the pasta and let the soup continue simmering until the pasta is tender and the potatoes are easily pierced with a fork, 10 to 15 minutes.
Remove the pot from heat. Stir in the peas, lemon juice, parsley and dill. Season the soup with salt and pepper to taste.