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1 c. dried green or yellow split peas
1 c. thinly sliced zucchini
1 – 14 ½ oz. can chicken broth
1 c. chopped scallions
2 ½ c. water
Grated Parmesan cheese (garnish)
3 T. basil pesto
Croutons (garnish)
Combine peas, broth, and water in a large saucepan; bring to a boil. Reduce heat, cover, and simmer about 35 to 45 minutes, or until peas are soft. Stir in pesto, zucchini, and scallions and simmer 5 to 10 minutes longer. Season to taste with salt, pepper and lemon juice. Serve with croutons and grated Parmesan cheese to sprinkle over soup.
“Generously sprinkled fresh Parmesan cheese and crisp, garlicky croutons complete this unusual split pea soup.”
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Nutrition Facts
Serving Size
Servings Per Container 4
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| Amount Per Serving |
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Calories
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Calories From Fat
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% Daily Value *
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Total Fat
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Cholesterol
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Sodium
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Total Carbohydrate
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Protein
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Vitamin A
%
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• |
Vitamin C
%
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Calcium
%
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• |
Iron
%
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| * Percentage Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: |
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Calories |
2,000 |
2,2500 |
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| Total Fat |
Less than |
65g |
80g |
| Saturated Fat |
Less than |
20g |
25g |
| Cholesterol |
Less than |
300mg |
300mg |
| Sodium |
Less than |
2,400mg |
2,400mg |
| Total Carbohydrate |
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300g |
375g |
| Dietary Fiber |
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25g |
30g |
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| Calories per gram: |
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Fat 9 •
Carbohydrate 4 •
Protein 4
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