Bacon And Chickpea Soup

1. 1

   Drain the chickpease, place in a large pan anc cover with cold water. Bring to a boil and simmer for 20 minutes. Strain.

2. 2

   Melt the butter in a large pan and add the pancetta. Fry over medium heat until just beginning to turn golden. Add the chopped vegetable and cook for 5-10 minutes till soft

3. 3

   Add the chickpease to pan with rosemary, bay leaves, garlic cloves and water to cover completely. Bring to a boil, half cover, and simmer for 45-60 minutes.

4. 4

   Pour soup into blender and process until smooth. Return to pan, season with salt and pepper. Reheat gently.

5. 5

   Serve with a sprinkle of paprika.

* Per serving · 4 servings · Values may vary.

No additional tips available.