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Soup with broad beans, peas and chick peas
Prep: 5 min Cook: 35 min Servings: 4by Easy Cook - Laka kuharica510 recipes>A "green" soup plate to fight the winter gloom. Ingredients
- 1 onion (80g), chopped
- 1 tbs olive oil
- 100g pancetta, diced
- 150g peas, fresh (cleaned) or frozen
- 300g broad beans (frozen)
- 1000ml water
- 1 vegetable cube
- 150g canned chickpeas, drained and washed
- 2 tbs grated cheese, grated Parmesan or Grana Padano cheese
- Handful basil leaves, roughly chopped
Directions
- Sauté onion in oil over medium heat for 2 minutes.
- Add pancetta, stir, and sauté for additional 2 minutes.
- Add the peas and broad beans and water. Crumble in vegetable cube.
- Cover the soup and bring to the boil, about 5 minutes. Reduce the flame and simmer soup for 20 minutes.
- Add chickpeas; simmer all for additional 5 minutes.
- Stir in the basil and Parmesan, serve.
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