The words pea soup usually bring hearty dried split peas to mind, but this one—made with basil pesto and frozen green peas—has a fresh herbal sweetness.
Recipe information
Total Time
20 min
Yield
Makes 4 (main course) servings
Ingredients
1 small onion, finely chopped
1 medium carrot, thinly sliced
1 medium celery rib, thinly sliced
1 3/4 cups reduced-sodium chicken broth
2 cups water
1 pound frozen peas (3 3/4 cups)
1/4 cup store-bought basil pesto plus additional for serving
Preparation
Simmer onion, carrot, and celery in broth and water with 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium saucepan, covered, until tender, about 6 minutes. Add peas and simmer, uncovered, until bright green and tender, about 3 minutes. Stir in pesto, then purée soup in 2 batches in a blender until smooth (use caution when blending hot liquids). Season with salt.
Nutrition Per Serving
Calories 169
Total fat 6g
Saturated Fat 1g
Cholesterol 0mg
Sodium 632mg
Carbohydrate 21g
Fiber 6g
Protein 7g
#### Nutritional analysis provided by Nutrition Data
##### [See Nutrition Data's complete analysis of this recipe](http://www.nutritiondata.com/facts/recipe/1034208/2?mbid=HDEPI) ›
