Soup with broad beans, peas and chick peas Recipe
A "green" soup plate to fight the winter gloom.
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
Directions
- 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.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 434g | |
| Recipe makes 4 servings | |
| Calories 408 | |
| Calories from Fat 71 | 17% |
| Total Fat 8.14g | 10% |
| Saturated Fat 2.14g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 17mg | 6% |
| Sodium 512mg | 21% |
| Potassium 1022mg | 29% |
| Total Carbs 57.04g | 15% |
| Dietary Fiber 21.5g | 72% |
| Sugars 6.15g | 4% |
| Protein 28.68g | 46% |
