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Pea and Pesto Soup

Pea and Pesto Soup

November 29, 2016
Course
Serves 2

Pesto, homemade or store bought gives this soup lots of flavor and the split peas provide lots of fiber.  A high fiber diet is recommended during diverticulosis.

Ingredients

  • 1 Cup
    yellow split peas, uncooked, rinsed
  • 2 Cups
    chicken broth
  • 2 1/2 Cups
    water
  • 2 Tablespoons
    pesto, homemade or store bought
  • 1
    small zucchini, seeded and sliced
  • 1/2 Cup
    green onions, chopped

Instructions

  1. In a large soup pot, combine split peas, broth and water and bring to a boil.

  2. Reduce heat, cover, and simmer for 20 minutes.

  3. Stir in pesto, zucchini, and green onions; simmer for 15 to 20 more minutes. Garnish with Parmesan cheese, if desired.

Nutrition:

Nutrition Facts

2 servings per recipe

Serving size1/2 of recipe

Amount per serving

Calories460
% Daily Value*
Total Fat 7g9%
Saturated Fat 1.1g6%
Trans Fat 0g
Cholesterol 0mg0%
Sodium 985mg43%
Total Carbohydrate 65g24%
Dietary Fiber 27g96%
Total Sugars 3g
Includes 0g Added Sugars0%
Protein 27g
Vitamin D 0mcg0%
Calcium 92mg7%
Iron 5mg28%
Potassium 1260mg27%

*DV based on a 2,000 calorie diet.

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