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

1. Saute onion in oil over medium heat for 2 minutes.
2. Add pancetta, stir, and saute 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.

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)