Name: Bacon, Snap Pea & Asparagus Broth with Minted Ricotta Toast
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 3 small bunches asparagus; 12 slices bacon; 2839 ml chicken or vegetable broth; 1 small pkg fresh mint; 1 ½ lemons; 1 ½ (425 g) pkgs ricotta cheese; 3 (227 g) pkg sugar snap peas; 6 slices whole grain bread; 1 ½ medium yellow onions; black pepper; salt; thyme, dried

Bacon, Snap Pea & Asparagus Broth with Minted Ricotta ToastBacon, Snap Pea & Asparagus Broth with Minted Ricotta Toast — a 40-minute dinner recipe with 12 ingredients, serving 6.Ingredients

3 small bunches asparagus

12 slices bacon

2839 ml chicken or vegetable broth

1 small pkg fresh mint

1 ½ lemons

1 ½ (425 g) pkgs ricotta cheese

3 (227 g) pkg sugar snap peas

6 slices whole grain bread

1 ½ medium yellow onions

black pepper

salt

thyme, dried

Instructions

Wash and dry the fresh produce.

Peel, halve, and small dice onions; place in a large bowl.

Halve snap peas crosswise. Snap (or cut) off woody ends of the asparagus; cut spears into 1-inch pieces. Add both to the bowl with the onion and set aside.

Small dice bacon.

Preheat a large pot over medium heat.

Once the pot is hot, add bacon and cook, stirring occasionally, until crispy, 5-6 minutes.

When the bacon is done, add veggies to the pot and cook, stirring occasionally, until starting to soften, 4-5 minutes.

Add broth and spices to the pot; stir to combine the soup and bring to a boil. Once boiling, reduce heat to low and simmer, stirring occasionally, until veggies are tender, about 5 minutes. (Reserve bowl for later use.)

Meanwhile, using a clean cutting board, cut lemons into wedges and set aside for serving.

Pick mint leaves off the stems; discard stems and mince the leaves. Place in the reserved bowl along with ricotta, salt, and pepper; stir to combine.

Toast bread if desired; spread with half of the minted ricotta (reserve remaining minted ricotta for the soup).

When the soup is done, add the remaining minted ricotta, stir to combine, and remove from heat.

Divide soup between bowls; serve with lemon wedges and toast on the side. Enjoy!

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