Italian Pea Soup
This hearty tomato based split pea soup is chock full of plenty of vegetables and beans. Pasta and Parmesan add a great finishing touch.
1 1⁄2 cups USA Split Peas, yellow or green
1⁄2 cup dry navy beans
3 cups tomato juice
1⁄2 cup onion, chopped
1⁄2 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 tsp. salt
1⁄2 tsp. pepper
1 tsp. Italian seasoning
4 oz. radiatore, or other dry pasta
8 tbsp. Parmesan cheese
- Soak beans in 3 1⁄2 cups water overnight. Add 8 1⁄2 cups more water. Add peas, bring to a boil and reduce heat. Cover and simmer 45 min. until peas and beans are tender.
- Add remaining ingredients except pasta and cheese. Cook until vegetables are tender, add pasta and cook an additional 8-10 min.
Sprinkle with Parmesan and serve.