2 quarts water
2 cups green split peas
2 stalks celery, chopped
1 carrot, chopped
1 onion, chopped
1/2 teaspoon oregano
1/2 teaspoon basil
1/2 teaspoon marjoram
1 bay leaf
salt and pepper

Combine ingredients, cover and cook 20 minutes; reduce heat and simmer 30 minutes.

Force mixture through a sieve, reheat; and serve with chunks of Italian garlic bread and a tomato salad.

Serves 6.

This recipe was taken from "The Complete Italian Cook Book: La Cucina" by Rose L. Sorce. It was published by Grosset & Dunlap in 1953. For the entire copyright-free cookbook see www.archive.org.... Image -- Jean Berain, around 1675.

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