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Pea and Pancetta Soup

Pea and Pancetta Soup


  • 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 saute 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.

Nutrition Information

Per serving: 718 kcal cal., 73 g fat (1 g sat. fat), 12 g carb., 4 g fiber, 4 g sugar, 7 g pro., 36 mg calcium, 2 mg iron. Percent Daily Values are based on a 2,000 calorie diet


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