Hearty Split-Pea Soup

Ingredients

• 1 teaspoon olive oil
• 1 tablespoon chicken broth or stock
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 2 carrots, halved lengthwise and thinly sliced crosswise
• 3/4 cup split peas
• 2 tablespoons tomato paste

• 1/2 pound smoked turkey breast, diced
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 1/2 teaspoon rubbed or ground sage
• 4 1/2 cups water
• 1/3 cup small pasta shapes
• 1/4 cup freshly grated Parmesan cheese

How to make it  15 minutes



• 1

  Heat oil and broth together in a nonstick Dutch oven over medium heat. Add onion and garlic and cook, stirring frequently, until onion is golden brown, about 7 minutes. Add carrots and cook, stirring frequently, until tender-crisp, about 5 minutes.
• 2

  Stir in split peas, tomato paste, turkey breast, salt, pepper, sage, and the water; bring to a boil. Reduce heat to low and simmer, covered, 30 minutes.
• 3

  Uncover, add pasta, and cook until pasta and split peas are tender, about 15 minutes.
• 4

  To serve: Divide into 6 equal portions. (Unused portions will keep 3 to 4 days in the refrigerator, 2 to 3 months in the freezer.) Serve with Parmesan.