Tuscan-style Split Pea Soup

Ingredients

In this Tuscan adaptation, the Swedish Ärtsoppa is transformed into a Tuscan-style Split Pea Soup by incorporating Tuscan ingredients and flavors. The addition of pancetta adds a savory and smoky note, while rosemary infuses the soup with a fragrant herbal aroma. Cannellini beans are included to enhance the creaminess and provide a subtle nutty flavor. The soup is finished with a drizzle of extra virgin olive oil, which adds a touch of richness and elegance. We alse have the original recipe for Ärtsoppa, so you can check it out.

• 2 cups (400g) dried split peas 2 cups (400g) dried split peas
• 6 cups (1.4L) vegetable broth 6 cups (1.4L) vegetable broth
• 4 ounces (115g) pancetta, diced 4 ounces (115g) pancetta, diced
• 1 onion, finely chopped 1 onion, finely chopped
• 2 carrots, diced 2 carrots, diced
• 2 celery stalks, diced 2 celery stalks, diced
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1 sprig of fresh rosemary 1 sprig of fresh rosemary
• 1 bay leaf 1 bay leaf
• 1 can (15 ounces/425g) cannellini beans, drained and rinsed 1 can (15 ounces/425g) cannellini beans, drained and rinsed
• Salt and pepper, to taste Salt and pepper, to taste
• Extra virgin olive oil, for drizzling Extra virgin olive oil, for drizzling

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 8g, 2g
• Carbohydrates (total, sugars): 48g, 8g
• Protein: 16g
• Fiber: 16g
• Salt: 1.5g

Preparation

1. 1.
   Rinse the split peas under cold water and drain.
2. 2.
   In a large pot, cook the pancetta over medium heat until crispy. Remove the pancetta from the pot and set aside.
3. 3.
   In the same pot, add the onion, carrots, celery, and garlic. Sauté until the vegetables are softened.
4. 4.
   Add the split peas, vegetable broth, rosemary sprig, and bay leaf to the pot. Bring to a boil, then reduce the heat and simmer for about 45 minutes, or until the split peas are tender.
5. 5.
   Remove the rosemary sprig and bay leaf from the pot. Using an immersion blender or a countertop blender, puree the soup until smooth and creamy.
6. 6.
   Return the soup to the pot and stir in the cannellini beans. Cook for an additional 5 minutes to heat the beans through.
7. 7.
   Season with salt and pepper to taste.
8. 8.
   Ladle the soup into bowls and drizzle with extra virgin olive oil. Garnish with the crispy pancetta.
9. 9.
   Serve hot and enjoy!

Treat your ingredients with care...

• Pancetta — For a vegetarian or vegan version, omit the pancetta and add a dash of liquid smoke or smoked paprika for a smoky flavor.

Tips & Tricks

• To enhance the flavor, sauté the vegetables in the rendered fat from the pancetta.
• For a chunkier texture, reserve some cooked split peas and cannellini beans before pureeing the soup, then add them back in at the end.
• Serve the soup with a side of crusty Tuscan bread for a complete meal.

Serving advice

Serve the Tuscan-style Split Pea Soup hot in individual bowls. Drizzle each serving with extra virgin olive oil and garnish with crispy pancetta for added flavor and visual appeal.

Presentation advice

For an elegant presentation, serve the soup in shallow bowls. Place a sprig of fresh rosemary on top of each bowl as a garnish. Accompany the soup with a slice of crusty Tuscan bread on the side.