Soup with broad beans, peas and chick peas
By: Easy cook - Lak...
Published: Wednesday, December 11, 2013 - 1:36pm

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

Preparation

1 Sauté onion in oil over medium heat for 2 minutes. 2 Add pancetta, stir, and sauté for additional 2 minutes. 3 Add the peas and broad beans and water. Crumble in vegetable cube. 4 Cover the soup and bring to the boil, about 5 minutes. Reduce the flame and simmer soup for 20 minutes. 5 Add chickpeas; simmer all for additional 5 minutes. 6 Stir in the basil and parmesan, serve.

About

A "green"  soup plate to fight the winter gloom.