Build the flavor base: Heat olive oil in a large pan. Add diced onion, carrot, and celery. Sauté over medium heat for about 5-8 minutes until soft and translucent.

Crisp the pancetta: Add diced pancetta to the pan and cook until the fat renders and the edges brown, about 4-6 minutes. Transfer the crispy pancetta to a plate and leave the rendered fat in the pan.

Add peas and liquid: Stir in the peas (fresh or frozen) and cook for 1 minute to allow them to absorb the flavors. Pour in the stock (or diluted stock cube with boiling water) to cover the peas by 1-2 cm. Simmer gently for 5-10 minutes, depending on whether you’re using fresh or frozen peas. The peas should be tender and bright green.

Blend and adjust: Blend the soup with a hand blender for a smooth purée or pulse for a rustic texture. If the soup is too thick, add a splash of boiling water or stock. Return the pan to low heat to warm through.

Final touches: Season with salt and pepper to taste. If desired, add fresh mint, then sprinkle with crispy pancetta, grated Parmesan, and cracked black pepper.

Serve: Ladle into bowls and serve with crusty bread or garlic croutons for added texture.