Italian Split Pea Soup
This recipe is full of protein, iron, fiber, potassium, folate and antioxidants.
Course: Dinner
Cuisine: Italian
Keyword: Italian, split pea, vegetarian
Servings: 8
Calories: 256kcal
Author: USA Dry Pea & Lentil Council/American Pulse Association
- 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
In a large soup pot, soak beans only in 3½ cups water overnight.
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.
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.
Calories: 256kcal | Carbohydrates: 38g | Protein: 18g | Fat: 5g | Sodium: 563mg | Fiber: 12g | Sugar: 9g