Green pea and white bean soup
23
- Prep Time10 mins
- Total Time10 mins
- Makes6 Servings
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.