Split Pea Soup

Split pea soup is a nutritious and comforting dish, perfect for cold days. Here is the recipe, with an Italian touch:

Ingredients

• 400 g of dried split peas
• 1 large onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 2 garlic cloves, minced
• 1.5 liters of vegetable or chicken broth
• 2 tablespoons of extra virgin olive oil
• Salt and freshly ground black pepper to taste
• (Optional) Italian pancetta or prosciutto, diced
• (Optional) Rosemary or thyme, for flavoring

Preparation

1. Rinse the split peas under cold running water and drain well.
2. In a large pot, heat the olive oil over medium heat, then add the onion, carrots, and celery. Sauté until the onion becomes translucent.
3. Add the garlic and brown for 1-2 minutes, being careful not to burn it.
4. If you wish to add an Italian touch, you can now add the pancetta or prosciutto, letting it brown for a few minutes.
5. Add the split peas and broth to the pot. Bring to a boil, then reduce the heat and let simmer for about 1 hour, or until the peas are well cooked and the soup has thickened.
6. During cooking, check occasionally and add water or broth if the soup becomes too thick.
7. When cooking is almost complete, add salt and pepper to taste and, if desired, aromatic herbs like rosemary or thyme for a richer flavor.
8. Serve the soup hot, perhaps with a sprinkle of grated Parmesan and a drizzle of extra virgin olive oil raw.

Italian variants such as the addition of pancetta or prosciutto and aromatic herbs like rosemary or thyme can give a unique touch to this simple but flavorful soup. Enjoy your meal!