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Recipes

Pea & Pesto Soup
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Ingredients
1 c. dried green or yellow split peas                      
1 c. thinly sliced zucchini
1 – 14 ½ oz. can chicken broth                             
1 c. chopped scallions
2 ½ c. water                                                                
Grated Parmesan cheese (garnish)
3 T. basil pesto                                                                
Croutons (garnish)
 
Directions
Combine peas, broth, and water in a large saucepan; bring to a boil. Reduce heat, cover, and simmer about 35 to 45 minutes, or until peas are soft. Stir in pesto, zucchini, and scallions and simmer 5 to 10 minutes longer. Season to taste with salt, pepper and lemon juice. Serve with croutons and grated Parmesan cheese to sprinkle over soup.
 
“Generously sprinkled  fresh Parmesan cheese and crisp,  garlicky croutons complete this unusual split pea soup.”
 

Nutrition Facts
Serving Size 
Servings Per Container 4
Amount Per Serving
Calories  Calories From Fat 
% Daily Value *
Total Fat 
Saturated Fat 
Trans Fat   
Cholesterol 
Sodium 
Total Carbohydrate 
Dietary Fiber 
Sugars 
Protein   
Vitamin A   % • Vitamin C   %
Calcium  % • Iron  %
* Percentage Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
  Calories 2,000 2,2500
Total Fat Less than 65g 80g
   Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate   300g 375g
   Dietary Fiber   25g 30g
Calories per gram:
      Fat 9   •   Carbohydrate 4   •   Protein 4