Parmesan Pea Soup with Crispy Bacon Bits

Prep Time:

Cook Time:

Serves: 4


  • 3–4 strips of bacon (3 ounces)

  • 1 tablespoon olive oil

  • 1 small onion, chopped (approximately ¾ cup)

  • 1 garlic clove, minced

  • 2 cans (15 ounces each) organic Green Valley Peas, drained and rinsed

  • 3 cups low-sodium chicken (or vegetable) broth

  • 1 teaspoon lemon zest

  • 1 ½ teaspoons fresh lemon juice (⅛ lemon)

  • 2 tablespoons grated parmesan

  • ½ teaspoon dried basil

  • pinch of crushed red pepper flakes, optional

  • ¼ teaspoon kosher salt

  • ¼ teaspoon ground black pepper


  1. For the crispy bacon bits: Preheat the oven to 400° and place a rack in the lower third of the oven.

  2. Line a sheet pan with aluminum foil and place a wire rack on top. Lay the bacon in a single layer, without overlapping, on the rack. (If you don’t have a wire rack, place the bacon directly on the foil lined pan but make sure to pour off the rendered bacon fat once or twice during baking so the bacon isn’t submerged in bacon grease.)

  3. Place the pan in the oven and bake until very crispy, 15–20 minutes. Exact time will vary based on the bacon thickness. (If you don’t have a wire rack make sure to pour off the bacon grease once or twice during baking.)

  4. Transfer the bacon from the pan to a paper towel lined plate and let cool completely.

  5. When cool, break into pieces and set aside until needed. Can be made several hours in advance.

  6. For the pea soup: In a large saucepan, heat the olive oil over medium until hot.

  7. Sauté the onion until translucent and tender, about 4–5 minutes.

  8. Add the garlic and sauté until fragrant, 1 minute. Remove from the heat.

  9. Stir in peas, chicken broth, lemon zest, lemon juice, parmesan, dried basil, crushed red pepper (if using), salt and pepper.

  10. Bring to a boil then reduce the heat to low and simmer for 10 minutes, uncovered.

  11. Use a stick/immersion blender to puree until smooth or place half of the mixture at a time in a standard blender; cover and process until pureed. Be careful when pureeing hot liquids in a blender – only fill halfway, remove the vent in the lid and cover with a thick towel to allow steam to escape. Return soup to the saucepan to heat through.

  12. To serve, ladle the soup into bowls and top with the crispy prosciutto chips.

Final Step

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