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Active time
15 minutes
Total time
1 hour + overnight
8 Servings


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

  1. Soak navy beans in 3 ½ cups water or overnight.
  2. Add 8 ¼ cups more water. Add split peas and bring to a boil. Reduce heat. Cover and simmer 45 minutes or until peas and beans are tender. 
  3. Add remaining ingredients except pasta and cheese. Cook until vegetables are tender. Add pasta and cook an additional 8 to 10 minutes until pasta is tender. Sprinkle with cheese before serving.

Recipe and photo courtesy of the American Pulse Association


Nutritional Analysis: Calories: 290
Fat: 2.5g
Saturated Fat: 1g
Sodium: 430mg
Carbohydrate: 52g
Fiber: 14g
Protein: 17g

Yield: 8 Servings

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