Pea and Pancetta Soup
Pea and Pancetta Soup

Photo Credit

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This Recipe

  • Skill Level: Beginner
  • Serves: 8
  • Start to Finish: under 1 hour
  • Prep: 15 mins
  • Cook: 20 mins

Nutrition Facts

Amount per serving:
Total Calories: 718
  • 281mg Sodium
  • 12g Carbs
  • 4g Fiber
  • 73g Fat
  • 11g Saturated Fat
  • 4g Sugars
  • 7g Protein
  • 36mg Calcium
  • 2mg Iron
Locally harvested, garden-fresh peas add a natural sweetness to this bright green soup. For a leaner version, use all-natural, nitrate-free sliced deli ham instead of pancetta. (Applegate Farms is a good brand.)


  • 2 1/2 teaspoons extra-virgin olive oil
  • 3 ounces pancetta or nitrate-free deli ham, diced
  • 1 medium yellow onion, peeled and chopped
  • 1 cup chopped celery
  • 1 pound freshly shelled peas, or frozen baby peas
  • 4 cups shredded romaine lettuce (use inner leaves)
  • 3 1/2 cups low-sodium chicken or vegetable broth, plus extra for thinning
  • Salt
  • Pepper



1. Heat oil in a large saucepan over medium heat. Add pancetta (or nitrate-free deli ham), onion, and celery, and sauté until onions are soft, about 8 minutes. Stir in peas and lettuce followed by the broth. Bring to a boil, reduce heat to low, and simmer until the peas are tender, about 5 minutes.

2. Transfer soup to a blender and process until chunky-smooth, adding more broth to thin, as necessary. Season with salt and pepper to taste. Serve either hot or cold.

*Nutritional information includes 1/2 teaspoon of added salt.

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