Milano Split Pea Soup Print
1 cup dry green or yellow split peas, rinsed
5 cups water
5 bouillon cubes or 5 tsp beef bouillon granules
Freshly ground black pepper
1/2 lb Italian sausage
1 cup celery, chopped
1/2 cup onion, chopped
1 clove garlic, minced
1/2 cup red bell pepper, minced
1/4 cup dry red wine or hot water
Grated Parmesan Cheese

In a large saucepan or pot, combine peas, water, bouillon and pepper. Heat to boiling.
Reduce heat, cover and simmer until peas are tender, about 40 minutes, stirring occasionally.
In a large skillet over medium heat, cook sausage until there is no trace of pink, breaking it up as it cooks.
Add celery, onion, garlic and red pepper. Cook unti lonion is tender and translucent, about 5 minutes.
Add sausage-vegetable mixture to peas along with the wine and simmer 10 to 15 minutes to allow flavors to blend.
Serve sprinkled with grated Parmesan cheese.

Serves 4 to 6.

Nutritional Facts: Calories 217;Protein 14g; Carbohydrates 22g; Fiber 7g; Total Fat 8g; Saturated Fat 3g; Iron 2mg; Sodium 1027mg; Folate 64mcg; Calcium 122mg; Magnesium 46mg.
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