Recipe: Italian Split Pea Soup

26 November 2019

Nothing is more welcoming on a cold winter day than a homemade meal, and this nourishing Italian Split Pea Soup is sure to please. Loaded with seasonal vegetables and aromatics, this vegetarian recipe is a twist on a cozy-classic that delivers rustic flavours with 13 grams of fibre to keep you full and satisfied.

Prep Time: 45 Minutes Cook Time: 10 Minutes


• 1 1/2 cups yellow or green split peas, rinsed
• 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 teaspoon salt
• 1/2 teaspoon pepper
• 1 teaspoon Italian seasoning
• 4 ounces. uncooked radiatore, or other dry pasta
• 8 tablespoons Parmesan cheese


Soak beans only in 3 1/2 cups water overnight. Add 8 1/4 cups more water. Add 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 an additional 8 to 10 minutes until pasta is tender. Sprinkle with cheese before serving.

This recipe is courtesy of Pulses.org.