Instructions: Heat the oil in a large saucepan over a medium flame. When hot, add the onions and garlic, sautaing and stirring until the onion has softened, around 2 minutes. Add the drained split peas, tomato paste, and stock. Bring to a simmer and cook for 30 minutes or so, until the peas are almost cooked. Remove the soup from the heat and allow to cool for 5 to 10 minutes. Place the split pea mixture into a food processor or blender and puree until completely smooth. Return pea puree to the soup pot and add the tomato and potatoes, simmering until the potatoes have softened and the split peas are completely done, another 15 minutes or so.

Add the zucchini and basil, cooking for no more than 2 additional minutes. Taste for seasoning, adding salt and pepper if desired.

Serve with a dollop of nonfat yogurt and a fresh basil leaf as garnish; serve with fresh bread or a bright green salad.

Variations
a Add 2 tablespoons finely chopped Canadian bacon along with the onion and garlic a For vegetarians, add 1 tablespoon smoked yeast to the pureed peas and use vegetable stock

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