Name: Italian Split Pea Soup
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

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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:

Calories: 256kcal

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

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

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

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