Soup With Broad Beans, Peas And Chick Peas
- 1 onion 80g, chopped
- 1 tablespoon olive oil
- 3 1/2 ounces pancetta diced
- 1 cup peas fresh, cleaned or frozen
- 2 3/8 cups broad beans frozen
- 4 1/4 cups water
- 1 vegetable cube
- 5 1/4 ounces canned chickpeas drained and washed
- 2 tablespoons grated cheese grated Parmesan or Grana padano cheese
- 1 handful basil leaves roughly chopped
- Saute onion in oil over medium heat for 2 minutes.
- Add pancetta, stir, and saute 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.
onion, olive oil, peas fresh, broad beans, water, vegetable cube, chickpeas, grated cheese, handful basil
Taken from www.yummly.com/recipe/Soup-With-Broad-Beans_-Peas-And-Chick-Peas-1675965 (may not work)