Sicilian Split Pea Soup with Pancetta

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  1. In a medium pot over high heat, cook pancetta until fat is rendered, about 6-8 minutes.

  2. Add beer and 3 cups of water. Bring to a boil. Stir in soup packet and boil for one minute. Reduce heat to simmer and cook for 9 minutes uncovered, stirring occasionally.

  3. Add frozen peas and cook for an additional 3 minutes.

  4. Ladle soup into your favorite serving bowls. Garnish with freshly cracked black pepper, torn basil leaves and olive oil.