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Roman-Style Spring Vegetable Soup
This chunky, broth-based soup is a riff on vignarola, a Roman stew that celebrates springtime produce. To keep the prep easy, we reach for frozen fava beans as well as frozen green peas. These two legumes are highly seasonal anyway, and their freezer iterations are easier to find and often sweeter and more flavorful than fresh. Frozen favas almost always are peeled, but if yours aren’t, after thawing, you’ll need to slip each bean out of its tough hull. (If the packaging says “double peeled,” the favas can be used straight from the bag. If the label does not indicate and the beans are a pale greenish-white color, they likely need to be peeled.) We highly recommend using homemade chicken broth for this soup, as its full body and deep flavor lend a satisfying richness.
4 to 6
Servings
Tip
Don’t forget to thaw the fava beans and peas. If the beans and peas are frozen when they go into the saucepan, they will drop the temperature of the broth and slow the cooking.his
45 minutes
Ingredients
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1
tablespoon extra-virgin olive oil, plus more to serve
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4
ounces pancetta, chopped
Directions
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01In a large saucepan over medium, combine the oil and pancetta. Cook, stirring, until browned and crisped, 5 to 7 minutes. Using a slotted spoon, transfer to a paper towel-lined plate; set aside. To the fat in the pan, add the leek, ¾ teaspoon salt and ½ teaspoon pepper. Reduce to medium-low and cook, stirring, until softened but not browned, about 5 minutes.
