Sicilian Split Pea Soup with Pancetta
- Prep Time:
- Total Time:
- Yield:
Ingredients
- 6 ounces pancetta, cut into 1" cubes
- 11.2 ounce Peroni Beer (one can)
- 3 cups water
- 1 package Alessi Sicilian Split Pea SoupAdd
- 1 1/2 cups frozen peas
- Alessi Black Pepper, to taste
- fresh basil leaves, torn for garnish
- Alessi Extra Virgin Olive Oil, for garnish
Instructions:
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In a medium pot over high heat, cook pancetta until fat is rendered, about 6-8 minutes.
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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.
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Add frozen peas and cook for an additional 3 minutes.
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Ladle soup into your favorite serving bowls. Garnish with freshly cracked black pepper, torn basil leaves and olive oil.