A fresh-tasting soup featuring split peas, zucchini and basil.

 Yield: 4 servings



Difficulty Rating: Easy

Nutritional Highlights: Zucchini is a good source of vitamins A and C as well as heart-healthy potassium and fiber, while split peas provide protein.

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Total Comments: 2
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Ingredients

  • 1 cup green or yellow split peas, rinsed
  • 1 14½-ounce can chicken broth
  • 2½ cups water
  • 3 tubes basil pesto
  • 1 cup zucchini, thinly sliced
  • 1 cup scallions, chopped
  • salt and freshly ground pepper, to taste
  • Parmesan cheese, grated, for garnish
 
 

Tips & Notes

You can also use freshly made basil in this recipe.

 
 

Instructions

  1. Combine peas, broth and water in a large saucepan; bring to a boil. 
  2. Reduce heat, cover and simmer 35-45 minutes or until peas are very soft. Stir in the pesto, zucchini and scallions and simmer 5-10 minutes longer.
  3. Garnish with fresh grated Parmesan cheese and croutons.
Recipe From: Farm Flavor - www.farmflavor.com
http://farmflavor.com/pea-and-pesto-soup/

POSTED IN: Fall, From the Garden, Healthy, Soups, Stews and Chili, Spring, Summer, Vegetables, Vegetarian, Winter

TAGGED: , , , , , ,

 

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Comments

  1. Rachel Bertone says:
    September 21, 2012 at 11:10 am

    Linked up at Foodie Friday

    Reply
  2. Diane Balch says:
    September 21, 2012 at 8:29 pm

    A perfect combination peas and pesto and yet I never had them together. Thanks for sharing this recipe on foodie friday.

    Reply