Zuppa Di Piselli
|Pancetta slices/Bacon slices||6 , chopped|
|Garlic||2 Clove (10 gm), chopped|
|Celery stalks||1 , chopped|
|Green onion||1 , chopped|
|Peas||2 Cup (32 tbs)|
|Tomatoes||2 , peeled and chopped|
|Chicken stock||1 Quart|
|Croutons||1⁄2 Cup (8 tbs)|
Heat the oil in a large pot and cook the bacon, garlic, celery and green onion for 10 minutes.
Add peas, salt, and pepper and cook for another 5 minutes.
Add the tomatoes and chicken stock and simmer gently for 1 hour.
When soup has thickened, serve with croutons on top.