Green pea and white bean soup
Chatelaine
* PLUS Cooking time: 15 minutes
Angus Fergusson
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.
Nutrition (per serving)
