Pea Soup with Ditalini

[mos]

Pea Soup with Ditalini
1 lb dried split peas
8 cups water
1 large celery rib with leaves, sliced
3 tbs parsley
1 beef or chicken couillon cube, crushed
1 large bay leaf
1 carrot, coarsely chopped
1 lb thick slice of ham, rinsed and finely diced
3 tbs extra-virgin olive oil
1 small onion, very finely chopped
1 tsp salt
1/2 cup ditalini
black pepper to taste
Wash the peas, place them in a large pan, and cover with the water. Add the celery, parsley, bouillon cube, bay leaf, carrot, and one-third of the ham. Bring to a boil, then lower the heat and simmer until the pease disintegrate, about 1 hour.

Meanwhile, warm the olive oil in a small pan. Add the onion and saute gently until soft, about 5 minutes. Stir the onion, remaining ham, salt, and ditalini into the soup pan and cook over medium heat until done, about 9 minutes.

Stir in the parsley and pepper and check for salt before serving. Serves 4 = about 775 calories.
this is sooo good with grilled cheese sandwiches…that is, if you have room for it! LOL!

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