Aunt Marcy tells us: 'Mrs Ann Wagner (nee Dolce) was a neighbor and good friend to my mother, Ada. They spent many days cooking and baking together. Although Mrs Wagner didn't speak Italian and Mom didnt speak English, they communicated via cooking'.
Mrs. Wagner passed away just this past year, and Grandma Ada has been gone for over thirty years, but their shared love for each other and taking care of their families are as close as your stock pot.
Ingredients:
2 quarts water ( I used chicken and vegetable stock)
1 ham bone (mine was from our Christmas ham)
1 pack of split peas (approx one pound)
1/2-1 cup chopped carrots
1/2 cup chopped onions
1 tablespoon parsley (I used 2 tablespoons fresh)
1 small can of tomato sauce
Salt and pepper to taste
1/2 pound small pasta
Boil in large pan all of the above ingredients.
Cook 2-3 hours over slow heat, stirring occasionally.
Remove bone, peel to remove any pieces of cooked ham and return to the soup.
Cook pasta in separate pot. Drain well and add to finished soup.
If you have a little time....first, saute onions in two tablespoons of olive oil until translucent. Add 1/2 teaspoon of minced garlic and stir for one minute. Add carrots and saute them together with a pinch of dried oregano before adding other ingredients.
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