1/2 c. celery
1/2 c. onion
1 clove garlic
2 tbsp. extra virgin olive oil
6 c. vegetable stock
3/4 c. green split peas
6 c. diced zucchini
1/4 tsp. basil
1/8 tsp. pepper
2 tsp. salt
1 lb. spinach, washed and chopped
1/4 c. chopped fresh parsley
Grated Parmesan

Saute the onion, celery and garlic in oil until soft. Add 4 cups of stock, split peas and bay leaf. Bring to boil, cover, lower heat, simmer 1/2 hour or until peas are cooked. Add zucchini, remaining stock and seasonings. Cook another 10 minutes.

Remove bay leaf and puree soup. Return to pot and stir in spinach and parsley. Cook over medium heat for a few minutes. Adjust seasoning. Garnish with grated Parmesan.