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Pea & Pesto Soup Printer Friendly 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