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Pea and Pesto Soup

Name: Pea and Pesto Soup
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 cup green or yellow split peas, rinsed; 14 Â½ ounces (1 can) chicken or vegetable broth; 2 Â½ 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

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

Print Recipe

Makes: 4 servings
Prep Time: 10 minutes
Cook Time: 55 minutes
Total Time: 1 hour 5 minutes
Recipe Created By: USA Dry Pea & Lentil Council
Featured In: Tennessee Home & Farm

Ingredients

1 cup green or yellow split peas, rinsed
14 ½ ounces (1 can) chicken or vegetable broth
2 ½ 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

Instructions

Combine peas, broth and water in a large saucepan; bring to a boil.
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.
Garnish with fresh grated Parmesan cheese and croutons.

Nutrition Facts (per serving): Calories – 173, Fat – 3.3g, Dietary Fiber –1.5g, Protein – 30.9g, Vitamin A – 42%, Vitamin C –31%

**Nutrition information is calculated using an online calorie calculator. Variations may exist. Values are based on a 2,000-calorie diet.

Tips & Notes

You can also use freshly made basil in this recipe.

Pea and Pesto Soup

Ingredients

Instructions

Tips & Notes

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