This hearty tomato based split pea soup is chock full of plenty of vegetables and beans. Pasta and Parmesan add a great finishing touch.
1 1⁄2 cups USA Split Peas, yellow or green
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 tsp. salt
1⁄2 tsp. pepper
1 tsp. Italian seasoning
4 oz. radiatore, or other dry pasta
8 tbsp. Parmesan cheese
1. Soak beans in 3 1⁄2 cups water overnight. Add 8 1⁄2 cups more water. Add peas, bring to a boil and reduce heat. Cover and simmer 45 min. until peas and beans are tender.
2. Add remaining ingredients except pasta and cheese. Cook until vegetables are tender, add pasta and cook an additional 8-10 min.
3. Sprinkle with Parmesan and serve.