Italian Split Pea Soup

$0.00

This recipe is full of protein, iron, fiber, potassium, folate and antioxidants.

Categories: ,

Description

Italian Split Pea Soup
Recipe Type: Soup
Cuisine: Italian
Author: USA Dry Pea & Lentil Council/American Pulse Association
Serves: 8 servings
Ingredients
  • ½ cup dry navy beans
  • 1½ cups yellow or green split peas, rinsed
  • 3 cups tomato juice
  • ½ cup onion, chopped
  • ½ cup celery, sliced
  • 1 cup zucchini, cubed
  • 2 cups cabbage, coarsely chopped
  • 1 cup turnip, diced
  • 1 cup carrots, diced
  • 2 garlic cloves, minced
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon Italian seasoning
  • 4 ounces uncooked radiatore, or other dry pasta
  • 8 tablespoons Parmesan cheese
Instructions
  1. In a large soup pot, soak beans only in 3½ cups water overnight.
  2. Add 8¼ cups more water and split peas, and bring to a boil. Reduce heat, cover, and simmer 45 minutes, or until peas and beans are tender.
  3. Add remaining ingredients, except pasta and cheese. Cook until vegetables are tender. Add pasta and cook 8–10 minutes, until pasta is tender. Sprinkle with cheese before serving.

PER 1 CUP SERVING: 256 CAL; 18G PROTEIN; 5G FAT; 38G CARB (9G SUGARS); 563MG SODIUM; 12G FIBER

Reviews

There are no reviews yet.

Be the first to review “Italian Split Pea Soup”

Your email address will not be published. Required fields are marked *

All of the nonperishable ingredients for this recipe can be delivered to your door. Click the ingredient below to order online: