Ingredients:
Directions:
In a medium soup pot, add in the olive oil and pancetta and saute over medium-high heat until lightly browned and crispy. Next, add in the onion, leek, carrot and garlic and saute until the vegetables have softened, about 5 minutes. Finally, add the broth, peas, bay leaves, rosemary, salt and pepper and bring to a boil. Reduce heat to low, cover and simmer for 1 hour.
After 1 hour of cooking remove the lid, raise heat to medium-low and continue to simmer uncovered for an additional 20 minutes.
Remove bay leaves before serving. Serve garnished with a small sprig of fresh rosemary.
Leftover soup will thicken over time. To thin, add additional chicken stock to achieve your preferred consistency.
Serving Size: 6
Cook Time: 1 hour
Measurements: Imperial (US)