A fresh-tasting soup featuring split peas, zucchini and basil.

Yield: 4 servings

Difficulty Rating: Easy

Nutritional Highlights: Zucchini is a good source of vitamins A and C as well as heart-healthy potassium and fiber, while split peas provide protein.

Recipe Created By:


  • 1 cup green or yellow split peas, rinsed
  • 14 ½ ounces (1 can) chicken or vegetable broth
  • 2 ½ cups water
  • 3 tubes basil pesto
  • 1 cup zucchini, thinly sliced
  • 1 cup scallions, chopped
  • salt and freshly ground pepper, to taste
  • Parmesan cheese, grated, for garnish

Tips & Notes

You can also use freshly made basil in this recipe.



  1. Combine peas, broth and water in a large saucepan; bring to a boil. 

  2. Reduce heat, cover and simmer 35-45 minutes or until peas are very soft. Stir in the pesto, zucchini and scallions and simmer 5-10 minutes longer.

  3. Garnish with fresh grated Parmesan cheese and croutons.

Nutrition Facts (per serving): Calories – 173, Fat – 3.3g, Dietary Fiber –1.5g, Protein – 30.9g, Vitamin A – 42%, Vitamin C –31%

**Nutrition information is calculated using an online calorie calculator. Variations may exist. Values are based on a 2,000-calorie diet.

Recipe From: Farm Flavor - www.farmflavor.com

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  1. Rachel Bertone says:

    Linked up at Foodie Friday

  2. Diane Balch says:

    A perfect combination peas and pesto and yet I never had them together. Thanks for sharing this recipe on foodie friday.