Pea and Pancetta Soup

Serves: 8

Prep Time: 15 mins

Cook Time: 20 mins

Nutrition Score per serving:

(1 cup): 116 calories, 5 g fat (38% of calories), 2 g saturated fat, 11 g carbs, 7 g protein, 4 g fiber, 36 mg calcium, 1 mg iron, 139 mg sodium


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 and pepper


Heat oil in a large saucepan over medium heat. Add pancetta, 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.

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.