Active Time

　　10 min

　　Total Time

　　20 min

　　The words pea soup usually bring hearty dried split peas to mind, but this one—made with basil pesto and frozen green peas—has a fresh herbal sweetness.

Ingredients

　　1 small onion, finely chopped

　　1 medium carrot, thinly sliced

　　1 medium celery rib, thinly sliced

　　1 3/4 cups reduced-sodium chicken broth

　　2 cups water

　　1 pound frozen peas (3 3/4 cups)

　　1/4 cup store-bought basil pesto plus additional for serving

　　Simmer onion, carrot, and celery in broth and water with 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium saucepan, covered, until tender, about 6 minutes. Add peas and simmer, uncovered, until bright green and tender, about 3 minutes. Stir in pesto, then purée soup in 2 batches in a blender until smooth (use caution when blending hot liquids). Season with salt.

Nutrition Per Serving

　　Total fat 6g

　　Saturated Fat 1g

　　Cholesterol 0mg

　　Sodium 632mg

　　Carbohydrate 21g

　　Fiber 6g

　　Protein 7g

　　#### Nutritional analysis provided by Nutrition Data

　　##### [See Nutrition Data's complete analysis of this recipe](http://www.nutritiondata.com/facts/recipe/1034208/2?mbid=HDEPI) ›