• 1 tbsp. olive oil
  • 1 onion, peeled and diced
  • 2 celery stalks, diced
  • 3 carrots, diced
  • 2 garlic cloves, peeled and minced
  • 1 tsp. sea salt
  • 4 cups chicken stock
  • 1 tbsp. fresh thyme (1 tsp. dried thyme)
  • 1½ cups leftover white beans & chorizo

On a medium heat saute onion, celery, carrots and garlic 3-5 minutes.  Add sea salt, stock, thyme and leftover peas.  Cover and cook 15-20 minutes.  Serve with a big honkin’ piece of whole grain bread and butter.