Pea and Pesto Soup Recipe
A fresh-tasting soup featuring split peas, zucchini and basil.
  • Makes: 4 servings
  • Prep Time: 10 minutes
  • Cook Time: 55 minutes
  • Difficulty Rating: Easy

  • Nutrition 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. 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.

Tips & Notes

You can also use freshly made basil in this recipe.


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


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