Yellow Split Pea Soup with Autumn Squash and Kale

Course Appetizers Total Time Under 2h

Ingredients in this Recipe

1 fresh rosemary sprig, 4 inches long
1 large onion, minced
1/3 pound kale or green chard, ribs removed
2 cups dried yellow split peas
2 tablespoons olive oil
2 to 3 ounces pancetta, minced
4 cloves garlic, minced
4 cups homemade or canned low sodium chicken broth, plus more if needed for thinning
8 ounces hard shelled squash, such as kabocha or butternut, in 1/3 inch dice
Salt and freshly ground black pepper
½ pound plum tomatoes, peeled, seeded and diced