Green pea and white bean soup

Prep 10 min
Plus Cooking time: 15 minutes
Makes 6 Servings

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6 slices
round pancetta, optional
1 tbsp
garlic cloves, minced
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


  • 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.


Calories 187,
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