Italian Split Pea Soup

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

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italian split pea soup recipe

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: 256
Author: USA Dry Pea & Lentil Council/American Pulse Association

Ingredients

  • ½ cup dry navy beans
  • 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

  • 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.

Nutrition

Calories: 256kcal | Carbohydrates: 38g | Protein: 18g | Fat: 5g | Sodium: 563mg | Fiber: 12g | Sugar: 9g
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