1 stalk celery diced
1 carrot diced
1 small onion diced
1 clove garlic peeled and minced
1 sprig fresh rosemary, leaves removed and roughly chopped
4 Tbsp Flying Olive Wild Rosemary Extra Virgin Olive Oil, divided
1 (14.5 oz) diced tomatoes, including juice
1 1/2 cups dried green split peas
3 quarts water, chicken broth, veggie broth or a combination of these
½ box elbow pasta (use gluten free if you'd like)
1 Tbsp fresh Italian parsley, chopped
Salt (especially good with the Applewood Smoked Bacon, garlic, or Little Italy Salts of the Earth) and freshly ground black pepper to taste
Heat 3 Tbsp Flying Olive Wild Rosemary EVOO in a large pot. Saute celery, carrots, onions, with garlic, and rosemary, and 3 Tbsps of olive oil in a heavy large pot for about 5 minutes over med-high heat.
Add tomatoes, split green peas, broth or water, and season.
Reduce heat and cook until green peas are soft, about 35-45 minutes.
Stir in the elbow pasta and cook for half the recommended cooing time on the package. Turn off the heat and let the soup rest for about 10 minutes. Add salt and pepper to taste.
Top with the remaining olive oil and parsley before serving.
Submitted by Barb L.