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
- Soak navy beans in 3 ½ cups water or overnight.
- 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.
- 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.
NutritionNutritional Analysis: Calories: 290
Saturated Fat: 1g