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Rinse peas and sort.
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Heat olive oil over medium-high and cook onion and garlic until soft and translucent.
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Add broth/water and split peas and potatoes.
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Cook over medium heat until gentle boil, then reduce heat to low. Add carrots and salt and pepper. Cover and simmer for 30-40 minutes.
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Cook until peas, carrots and potatoes are tender, and soup is desired consistency. In the last minutes add two heaping cups of fresh kale. Stir until just beginning to get soft, then scoop into bowls and serve.
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Top with parmesan, and serve with crusty bread!
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ENJOY!