Description
A delicious and hearty Sicilian split pea soup that combines fresh vegetables and herbs for a comforting meal.
Ingredients
Scale
- 4–6 cups Chicken stock of your choice
- 1 finely chopped shallot
- 4 carrots (sliced into rounds)
- 12 ounces peas / 3/4 cup dehydrated split peas soaked overnight
- 2 tablespoons Olive oil
- 1 teaspoon Dried basil
- Salt and pepper to taste
- 1 teaspoon Rosemary
- 1 teaspoon Thyme
- 3 celery stalks (diced)
- 1 medium onion (finely chopped)
- 1/2 pound Ditalini/tubetti pasta
Instructions
- Cook the shallots, carrots, celery, and onion in the olive oil over medium-high heat. Sauté the vegetables for 5 minutes or until they are soft.
- Add the chicken stock, split peas, basil, rosemary, thyme, salt, and pepper to the pot. Simmer for 1 hour or until the split peas are tender, then bring to a boil and lower the heat.
- After 10 minutes, add your choice of pasta and cook for a further 10 minutes.
- Add fresh herbs to this Sicilian split pea soup if you like.
Notes
- For a vegetarian version, use vegetable stock instead of chicken stock.
- Feel free to add other vegetables like spinach or kale for extra nutrition.
- This soup can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 1 hour 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg