1. In a medium pot, combine olive oil, onion, carrot and celery. Cook over medium heat, stirring occasionally, until the veggies are tender, about 5-8 minutes. 2. Add peas, broth, water, pork shank and bay leaves. Bring to a boil, reduce to simmer, and cook until peas are tender, about 1 hour. Add more water if needed. Season with salt and pepper. 3. Remove shank and take meat off the bone, discard the bone. Cut or shred the meat and set aside. 4. Using an immersion blender, blend the soup until smooth. You can also use a regular blender, but work in batches and don't overfill. 5. The soup will be very thick - add more water to thin as necessary. Adjust seasoning. 6. Return the meat to the soup. 7. While the peas are cooking, combine the finely chopped tomatoes, the garlic and the olive oil in a small bowl. Let marinade while peas are cooking, about one hour. 8. When ready to serve, ladle soup into wide soup bowls and add a generous tablespoon of marinated tomatoes in the center. ---------------------------------------------------------------------------
Nutrition
Ingredients
