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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
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