Split Pea & Garbanzo Soup
VEGETARIAN • GLUTEN FREE
Preparation Time: 15 minutes
Cooking Time: 120 minutes
Servings: 6 - 8 people

<Serving of Split Pea & Garbanzo Soup drizzled with EVOO Serving of Split Pea & Garbanzo Soup drizzled with EVOO – Buon Appetito!

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  • 2 cups green and / or yellow split peas
  • 1 cup garbanzo beans
  • 2.65 quarts (2.5 liters) vegetable broth
  • 1 Tbs. caraway seeds
  • 3 bay leaves
  • 2 Tbs. Parmigiano Reggiano and / or Grana cheese rinds, coarsely chopped
  • 1 Tbs. extra virgin olive oil (EVOO)
  • 1 cup fresh fennel, roughly chopped
  • 2 red onions, roughly chopped
  • 4 stalks celery, roughly chopped
  • ½ stick cinnamon
  • Coarse sea salt and freshly ground black pepper to taste
  1. In a large pan combine washed split peas, garbanzos, caraway seeds, broth and bay leaves, bring to a boil, and cook for 1 1/2 hours at medium low heat.
  2. Stir every so often to prevent the melting split peas from sticking to the bottom.
  3. In the meantime, in a deep frying pan brown onions for 4-5 minutes on medium low heat.
  4. Add celery, fennel and cinnamon and cook on low heat for 25 minutes.
  5. Add vegetables and cheese rinds to the soup and cook for another 30 minutes stirring often.
  6. Turn off heat, cover, and let rest for 10 minutes before serving.
  7. Drizzle EVOO to taste on top of single serving.

Split Pea and Garbanzo Soup: Sauté onions in EVOO    Split Pea and Garbanzo Soup: Add celery and fennel    Split Pea and Garbanzo Soup: Add cinnamon stick    Split Pea and Garbanzo Soup: Add vegetables to soup
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  • For broth I strongly suggest using stock saved from your steamed or boiled vegetables. You know that it is free of preservatives, it is fresh, and in addition it contributes to using one's resources at best.).
  • Once softened in the hot soup, the Parmigiano Reggiano and Gran Padano cheese rinds are delicious. They add unique texture and flavor into the rich soup of split peas and vegetables.
  • The use of the rind of these traditional Italian cheeses in soups, is typical of the Modena, Reggio Emilia and Parma provinces of the Emilia Romagna region of Italy, where I grew up.
  • The cinnamon add a slightly sweet spice background layer to the soup flavor.
  • For a good match, pair with Sangiovese based red wines produced in the Maremma area of Tuscany, in Italy. Other Sangiovese based wines, such as Chianti or a Supertuscan blend, or Sangiovese produced in Romagna, across the Apennines from Tuscany, pair well with this soup.
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