Dried peas are an excellent source of fiber and protein. They’re also jam-packed with tons of other nutrients such as manganese, copper, folate, vitamin B1, phosphorus, vitamin B5 and potassium – all good things!
Total prep time: 15 minutes
- 1 tbsp canola oil
- 1 cup thinly sliced leek
- ½ cup thinly sliced carrot
- 1 ½ cup quartered and sliced zucchini
- 1 cup chopped ripe tomato
- 1 cup chopped bell pepper
- 6 cups low-sodium vegetable stock
- A few sprigs fresh thyme
- 4 garlic cloves, minced (or 4 tsp jarred)
- 2 cups chopped frozen kale
- 1 cup whole grain pasta (any shape you prefer)
- 1 cup dry split peas
- 2 tbsp Herbs De Provence
- 2 tsp garlic powder,
- Sea salt and freshly ground pepper (to taste)
- Juice from one fresh lemon
- ¼ cup fresh basil, chopped (optional)
- Fresh parmesan cheese (optional)
- Heat a large saucepot over medium heat. Add oil and swirl to coat. Add leek, carrot, and garlic. Cook 3-5 minutes, stirring occasionally until lightly golden.
- Add tomato and red pepper and cook for another 3 minutes.
- Add stock and bring to a gentle boil. Reduce heat to a simmer, cover and cook for 10 minutes.
- Stir in pasta and dry split peas - simmer for 5-10 minutes. Then add zucchini, kale, thyme, and other herbs & spices. Simmer another 5 minutes or until the vegetables are tender, but not falling apart.
- Remove the thyme sprigs. Season the soup to taste with salt and pepper and fresh lemon juice. Portion into bowls, garnish with fresh basil and parmesan and serve.
Recipe adapted from cookspiration.com
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