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Green pea and white bean soup
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6 slices | round pancetta, (optional) |
1 tbsp | olive oil |
2 garlic cloves minced | |
1 small | onion diced |
1 can | navy beans rinsed |
4 cups | frozen green peas |
4 cups | chicken broth |
1/4 cup | crumbled goat cheese, (optional) |
1. Preheat oven to 500f line a baking sheet with parchment. Lay pancetta rounds and bake until crispy 5-6 min. Remove from oven and let cool on rack.
2. Heat a med saucepan over med-high heat. Add oil then garlic and onion. Cook, stirring frequently until onion is soft 2-3 min. Add beans, peas and broth. Bring to a boil over med-high heat. Remove from heat can cool then blend in 2 batches. Pour back to to pot to warm. Serve with pancetta crisps and goat cheese. Serves 6 187 cals 12g protein 30g carbs 3g fat 5g fibre
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