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Ingredients for 4 people
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- 1/2 pound potatoes
4 artichokes
14 ounces fresh fava beans shelled
14 ounces green peas shelled
8 small onions
3 ounces pancetta
5 1/2 tablespoons extra virgin olive oil
1 tablespoon parsley chopped
8 3/4 ounces asparagus
Salt and pepper to taste
Juice of ½ lemon
Le Ricette
Fresh Fava Bean Soup
di Academia Barilla
PREPARATION TIME
60 min
60 min
DIFFICULTY
Easy
Easy
ITALIAN REGION
Campania
Campania
Tags
Ingredients for 4 people
1/2 pound potatoes
4 artichokes
14 ounces fresh fava beans shelled
14 ounces green peas shelled
8 small onions
3 ounces pancetta
5 1/2 tablespoons extra virgin olive oil
1 tablespoon parsley chopped
8 3/4 ounces asparagus
Salt and pepper to taste
Juice of ½ lemon
Ingredients
Preparation 30 minutes preparation + 30 minutes cooking
Remove tough outer leaves from artichokes, cut in half lengthwise and remove the choke.
Quarter and immerse in water with a few drops of lemon juice to prevent discoloration.
Peel onions. Cut 4 in half and leave the other 4 whole.
Peel potatoes and place in a bowl full of water. Wash shelled fava beans and green peas.
Wash asparagus, cut the stalks in rounds and keep tips whole. Dice pancetta.
Heat oil in a pot over medium heat and sauté halved onions and diced pancetta for about 5 minutes, until the onion is golden. Add whole potatoes, fava beans and the remaining 4 whole onions.
Season with salt and pepper to taste. Cover with a lid and cook over very low heat for 10 minutes.
Add drained green peas and artichokes and combine, making sure that artichokes are fully covered by the other vegetables, to prevent discoloration.
Add asparagus last and cook, covered, for an additional 15 minutes, adding ladlefuls of hot water any time the soup looks too dry.
Two minutes before removing the soup from the heat, stir in chopped parsley. The vegetables should be tender and with a bit of broth.
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