Pea and Bean Soup With Crispy Prosciutto

This Pea and Bean Soup with Sage Crisped Prosciutto is what I consider to be the ultimate healthy cozy bowl, it brings together the creamy comfort of a classic bean soup with the fresh flavor of fresh green peas and a rather luxurious topping- crispy prosciutto! Tender garbanzo beans, lentils, and peas simmer together in a savory broth until everything reduces into a rich, velvety soup. It's proof that comfort food doesn’t have to have to heavy. High in fiber, collagen and protein, this soup is a nutritional powerhouse and is MAFLD and PCOS approved.

Print Recipe

Cook Time:30

Course: Main Course, Soup, Vegetables

Cuisine: American, Mediterranean

Keyword: bean soup ideas, healthy soup recipes, plant based soups, Soup, soup for two recipe, Winter soups

Servings: servings

Calories: 400kcal

Equipment

Dutch oven or heavy bottom pot
immersion blender or standard blender

Ingredients

3 tbsp extra virgin olive oil sunflower oil can be substituted for additional hepatoprotective vitamin E.
6 slices nitrate-free prosciutto
3 green onions, chopped
2 cloves garlic, minced
small handful fresh sage leaves, about 4-5, chopped
1 can low-sodium chickpeas (garbanzo beans), rinsed and drained
1 can brown lentils, rinsed and drained
1 cup frozen or fresh shelled green peas
5 cups good quality bone broth low sodium vegetable stock can be substituted
1 bay leaf
salt and freshly ground black pepper, to taste

Instructions

Heat one tablespoon of oil in the Dutch oven over medium high heat and add the prosciutto slices. Fry the prosciutto until crispy- it should only take a few minutes since they are so thin. You can also air fry them at 400F for 3-4 minutes.
Drain the prosciutto on paper towels and set aside.
Add the remaining oil to the Dutch oven over medium heat until shimmering. Add in the green onions and garlic.
Sauté the green onions and garlic for 1-2 minutes until fragrant. Sprinkle in the sage and sauté for another 1 minute.
Add in the chickpeas and lentils. Sauté them with the green onion mixture for 2-3 minutes.
Add in the bone broth, bay leaf and season with salt and pepper. Remember that the prosciutto and canned beans can be quite salty already so you may not need to salt your soup so heavily.
Simmer the soup for 20 minutes, adding the peas into the soup during the last 5 minutes to keep their bright green color.
Blend half of the soup with an immersion blender until smooth and creamy, leaving the other half with whole beans and peas for texture.
Ladle the hot soup into individual bowls and crumble the crispy prosciutto slices over each serving. Serve hot.

Nutrition