Green pea and white bean soup



10 min


6 Servings

* PLUS Cooking time: 15 minutes
Green pea and white bean soup

Angus Fergusson


  • 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


  • 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)

  • Calories
  • 187,