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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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It came from the cookbook The Gradual Vegetarian by Lisa Tracey, with some variations because of what I had or items that I wanted to use up that were in my pantry. It has a nice flavor and is easy and filling. Ingredients:
1 cup split peas, washed and drained |
2 tablespoons olive oil |
1 onion, chopped |
1 -2 garlic clove, chopped |
1 small zucchini, sliced |
2 cups escarole, cleaned and chopped |
2 cups white cannellini beans, 16 oz can rinsed and drained |
1 celery, chopped |
1 bay leaf |
1 teaspoon oregano |
1 cup cooked brown rice |
Directions:
1. Bring split peas and 1 quart of water to a boil.
2. Heat oil and saute onions and garlic.
3. Add other vegetables and the herbs and saute briefly, I like the escarole wilted.
4. When the peas are falling apart, should be about 30 minutes after they have started to boil.
5. Add the sauteed vegetables and cook another 15 minutes. Add the cooked brown rice.
6. Salt and pepper to taste.
7. Serve with Parmesan cheese.
8. if soup is too thick, add water.
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