Crush the garlic and add it into a saucepan with extra virgin olive oil and half of the pancetta, finely chopped.

When the pancetta has almost melted, add the peas and let them cook for about 5 minutes, stirring often to mingle the flavours.

Pour little by little the boiling water into the saucepan, add the tomato paste, then cook the peas on medium low heat for about 25-30 minutes, until they are soft.

Set aside a few spoonfuls of peas, then season the soup with salt and pepper, add the mint leaves and blend the soup.

Put it back on the heat and cook until it has the thickness you prefer.

Cut the remaining pancetta into thin strips and brown them in a frying pan until crisp.

Scoop the soup into four bowls and decorate with the reserved peas and the crisp pancetta.