Vegetarian soups like this one are filling and flavorful, thanks to a wide variety of vegetables and the addition of beans, split peas, and pasta. This recipe requires soaking beans overnight, but canned beans can easily be substituted if you didn’t plan ahead. Parmigiano-Reggiano, a welcome addition to any soup, adds a tasty finish.
Ingredients:
½ cup dry navy beans
1 ½ cups yellow or green split peas, rinsed
3 cups tomato juice
½ cup onion, chopped
½ cup celery, sliced
1 cup zucchini, cubed
2 cups cabbage, coarsely chopped
1 cup turnip, diced
1 cup carrots, diced
2 garlic cloves, minced
1 teaspoon salt
½ teaspoon pepper
1 teaspoon Italian seasoning
4 ounces dry radiatore, or other dry pasta (preferably whole grain)
8 tablespoons Parmigiano-Reggiano cheese
Recipe and photo courtesy of the American Pulse Association.
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