Split Pea Soup with Broccoli Rabe ___

Split Pea Soup with Broccoli Rabe


For the Soup:

  • 2 Bouillon cunes, you can use any flavor you like
  • 10 cups water, you can also use an equal amount of broth instead of water and bouillon cubes
  • 16 ounces green split peas, rinsed
  • 1 medium onion, cut into a 1/4 inch dice
  • 2 carrots, cut into a 1/4 dice
  • 1 celery stalk, cut into a 1/4 dice
  • 8 ounces baby portobello mushrooms, sliced
  • 1 bunch broccoli rabe, washed, ends trimmed , stalks peeled and larger leaves torn in half
  • extra virgin olive oil for drizzling


Put a large stock pot over a medium-high flame. Add the water, bouillon cubes, split peas, onion, carrots, celery and mushrooms to the pot. Bring the pot to a boil and lower the flame to a simmer. Cook until the split peas are tender and begin to break down, about 20-30 minutes.

Add the broccoli rabe and return the pot to a low boil. Cook just until the broccoli rabe is tender, about 7-10 minutes.

Portion into bowls and drizzle with good quality extra virgin olive oil. Serve with crusty Italian bread.