Split Pea Soup Milano
Italian sausage, dry red wine, and lots of grated Parmesan cheese
give this split pea soup an Italian accent.
1 cup dry green or yellow split peas, rinsed
5 cups water
5 bouillon cubes or 5 teaspoons beef bouillon granules
dash freshly ground black pepper
1/2 lb Italian sausage
1 cup chopped celery
1/2 cup chopped onion
1 clove garlic, minced
1/2 cup minced red bell pepper
1/4 cup dry red wine or hot water
Grated Parmesan cheese
In a large saucepan or pot, combine peas, water, bouillon, and
pepper. Heat to boiling. Reduce heat, cover, and simmer until peas
are tender, about 40 minutes, stirring occasionally.
In a large skillet over medium heat, cook sausage until there is
no trace of pink, breaking it up as it cooks. Add celery, onion,
garlic, and red pepper and cook until onion is tender and
translucent, about 5 minutes.
Add sausage-vegetable mixture to peas along with the wine and
simmer 10 to 15 minutes to allow flavors to blend.
Serve sprinkled with grated Parmesan cheese.
Serving size: 1 serving
Percent daily values based on a 2000 calorie diet.
Nutrition information provided by the recipe author.
Amount Per Serving
% Daily Value
Total Fat 8.00g 12%
Saturated Fat 3.00g 15%
Cholesterol 0.00mg 0%
Sodium 1027.00mg 42%
Carbohydrates 22.00g 7%
Dietary Fiber 7.00g 28%
Protein 14.00g 28%
Source: USA Dry Pea and Lentil Council