Sicilian Split Pea Soup Recipe
This Sicilian split pea soup is a simple yet delicious way to enjoy a comforting bowl of vegan goodness. Filled with healthy ingredients, this recipe is sure to become a family favorite.
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Servings: 4 People
Calories: 300kcal
Equipment
- 1 Large pot with a lid
- 1 wooden spoon
- 1 knife
Ingredients
- 8 cups chicken stock reduced-sodium
- 6 carrots sliced
- 2 minced shallot
- 18 oz split peas (soaked overnight)
- 2 tsp garlic powder and/or dried basil leaves
- 5 stalks of celery diced
- 1 1/2 tsp fresh thyme
- 1 1/2 tsp Rosemary
- 4 tbsp extra-virgin olive oil
- salt/pepper to taste
- 2 medium onion, diced
- 1 lb ditalini/tubetti pasta
Instructions
- Heat the olive oil in a large pot over medium-high heat and add the shallot, carrots, celery, and onion. Sauté for 5 minutes or until vegetables are softened.
- Add the chicken stock to the pot along with the split peas, basil, rosemary, thyme, and salt and pepper to taste. Bring to a boil, reduce the heat to low, cover the pot with a lid, and simmer for 1 hour or until the split peas are tender.
- Stir in the pasta of your choice and cook for an additional 10 minutes or until the pasta is al dente.
- Serve the Sicilian split pea soup with a sprinkle of fresh herbs, if desired.
Notes
-Soak the split peas overnight before cooking to get the best results.
-If you don’t have any fresh herbs on hand, you can use dried herbs instead.
-For a vegan version of this dish, substitute vegetable stock for chicken stock.
-You can also add some cooked diced potatoes or roasted vegetables to the soup for extra flavor and texture.
-This Sicilian split pea soup is also great served cold or at room temperature. Just add a few ice cubes to the soup before serving.