Soup with broad beans, peas and chick peas
1 onion (80g), chopped
1 tbs olive oil
100g pancetta, diced
150g peas, fresh (cleaned) or frozen
300g broad beans (frozen)
1 vegetable cube
150g canned chickpeas, drained and washed
2 tbs grated cheese, grated Parmesan or Grana padano cheese
Handful basil leaves, roughly chopped
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.