PEA AND PANCETTA

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • 2 1/2 t olive oil
  • 3 oz. pancetta, diced
  • 1 med. yellow onion, peeled and diced
  • 1 cup celery
  • 1 lb. fresh shelled peas, or froz. baby peas
  • 4 c shredded romaine
  • 3/12 c low-sodium chicken or vegetable broth, plus extra for thinning
  • S & P

Directions

  • from Shape Magazine
  • 2 1/2 t olive oil
  • 3 oz. pancetta, diced
  • 1 med. yellow onion, peeled and diced
  • 1 cup celery
  • 1 lb. fresh shelled peas, or froz. baby peas
  • 4 c shredded romaine
  • 3/12 c low-sodium chicken or vegetable broth, plus extra for thinning
  • S & P
  • Heat oil in a large saucepan over medium heat. Add pancetta, onion, and celery and saute until onions are soft, about 8 minutes. Stir in peas and lettuce, followed the broth. Bring to a boil, reduce heat a low, and simmer until the peas are tender, about 5 minutes.
  • Transfer soup to a blender and process until chunky-smooth, adding more broth as necessary. Season with salt and pepper to taste.

Notes

Categories: Soup  Soup  Vegetable 

Author Credit: Shape Magazine

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