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Green pea and white bean soup

23

  • Prep Time10 mins
  • Total Time10 mins
  • Makes6 Servings
*PLUS Cooking time: 15 minutes
Green pea and white bean soup

Angus Fergusson

Chatelaine Triple Tested

Ingredients

  • 6 slices round pancetta, optional

  • 1 tbsp olive oil

  • 2 garlic cloves, minced

  • 1 small onion, diced

  • 540-mL can navy beans, drained and rinsed

  • 4 cups frozen green peas

  • 900-mL carton low-sodium chicken broth

  • 1/4 cup crumbled goat cheese, optional

Instructions

  • Preheat oven to 500F. Line a baking sheet with parchment. Lay pancetta rounds on parchment. Bake in centre of oven until crisp, 5 to 6 min. Remove from oven and let cool on a rack.

  • Heat a medium saucepan over medium-high. Add oil, then garlic and onion. Cook, stirring frequently, until onion is soft, 2 to 3 min. Add beans, peas and broth. Bring to a boil over medium-high (this will take about 12 min). Remove from heat and pour into a blender, working in 2 batches if necessary. Purée until smooth, about 3 min. Pour puréed soup back into pot. Keep warm on stove until ready to serve. Stir well, then ladle into bowls. Serve with pancetta crisps and goat cheese.

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