Ingredients
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1/2 onion, chopped fine
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2 stalks celery, diced
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1 tablespoon oil
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6 1/2 cups vegetable stock
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1 1/4 cups split peas, rinsed
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2 bay leaves
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5 cups zucchini, diced
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1/4 teaspoon basil
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1/4 teaspoon ground pepper
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1 teaspoon salt
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1 lb spinach, washed and chopped
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1/4 cup chopped fresh parsley
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1 garlic clove, minced
Instructions
- Saute the onion, garlic and celery in oil until soft. Add 4 1/2 cups of stock, split peas, and bay leaves. Bring to a boil; then cover loosely and simmer over low heat for about 40 minutes.
- Add zucchini, remaining stock, and seasonings. Cook for another 10 minutes, until zucchini is tender.
- Remove bay leaves and discard. Puree soup, return to the soup pot and stir in the spinach and parsley. Cook over medium heat for several minutes. Adjust seasonings and serve.