Split Pea Pasta

Name: Split Pea Pasta
Ingredients: 2 Tablespoons Olive Oil; 3 stalks Celery, Diced; 3 whole Carrots, Peeled And Diced; 1 whole Onion, Diced; 5 cloves Garlic, Minced; 7 cups Chicken Stock Or Broth; 1/4 cups Roasted Red Peppers, Chopped; 2 teaspoons Kosher Salt; 2 teaspoons Black Pepper; 1 whole Bay Leaf; 1 Tablespoon Oregano, Dried; 1 Tablespoon Sugar; 2 cups Dried Split Peas; 3 cups Ditalini Pasta

14 ingredients

13 steps

Ingredients

2 Tablespoons Olive Oil
3 stalks Celery, Diced
3 whole Carrots, Peeled And Diced
1 whole Onion, Diced
5 cloves Garlic, Minced
7 cups Chicken Stock Or Broth
1/4 cups Roasted Red Peppers, Chopped
2 teaspoons Kosher Salt
2 teaspoons Black Pepper
1 whole Bay Leaf
1 Tablespoon Oregano, Dried
1 Tablespoon Sugar
2 cups Dried Split Peas
3 cups Ditalini Pasta

Directions

1

Heat olive oil in large pot or Dutch oven over medium high heat.
2

Add the celery, carrots and onion into the pot and saute until onion is translucent and carrots begin to soften slightly, about 5 minutes.
3

Add garlic and continue to saute for another minute or two.
4

The mixture will be fragrant.
5

Add stock or broth, roasted red peppers, seasonings, sugar and dried split peas.
6

Stir.
7

Bring to a boil and allow to boil for 5 minutes.
8

Reduce heat to a simmer, and partially cover the pot.
9

Allow it to simmer for about 40 minutes or until the dried split peas are very tender.
10

While waiting, prepare pasta according to package directions then drain and set aside.
11

Once peas are softened completely, remove pot from heat and roughly puree with a hand blender or in the food processor.
12

Return soup to pan and toss in pasta and stir to coat!
13

Serve with a drizzle of olive oil over the top and some good bread!