Winter broad bean and pancetta soup.
Today it’s very cold, and I’ve prepared this delicious soup enriched with chunks of pancetta. The peeled broad beans, when cooked, give a nice creaminess to the dish that you can enjoy with croutons or pasta. You can add chili pepper to taste,
and in this regard, I will show you how to always have it on hand by following this link.
Broad beans contain a good amount of protein and a high level of lysine and arginine, two very important amino acids for muscle growth, which help us maintain physical fitness and tone while reducing cholesterol levels.
They are particularly suitable for those with diabetes because they are not immediately absorbed by the intestine, thus reducing sugar absorption and preventing blood glucose levels from rising too high.
You will find both the traditional cooking recipe and the Bimby one below.
Recipes designed for you:
- Cost: Very Cheap
- Rest time: 5 Minutes
- Preparation time: 5 Minutes
- Portions: 4
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
- Energy 598.90 (Kcal)
- Carbohydrates 43.77 (g) of which sugars 3.72 (g)
- Proteins 22.00 (g)
- Fat 37.83 (g) of which saturated 11.30 (g)of which unsaturated 17.15 (g)
- Fibers 6.06 (g)
- Sodium 128.68 (mg)
Indicative values for a portion of 387 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 10.5 oz dried, shelled, raw broad beans
- 1 clove garlic
- 1 bunch wild fennel (or 2 tsp of crushed fennel seeds)
- 1.4 oz extra virgin olive oil
- 5.3 oz pancetta (cubed)
- 1 tsp salt
- 7 oz tomato sauce
- 4 cups water (approximately)
Winter broad bean and pancetta soup
Tools
- Pot or Bimby
Preparation: Winter Broad Bean and Pancetta Soup
Cooking in a pot
Chop the wild fennel very finely. Alternatively, you can use 2 teaspoons of crushed fennel seeds, or follow this tutorial on how to preserve wild fennel.
Peel the onion, whether it’s blonde or red, both are fine, and the garlic. Then slice them thinly.
In a pot, place the onion with the garlic and the olive oil, and let them flavor for 3 minutes, then add the previously toasted and chopped pancetta and continue to let them flavor, stirring occasionally.
Add to the onion, the salt, the broad beans, the tomato sauce, and the water, cook for 55 minutes, checking occasionally to ensure it doesn’t stick to the bottom of the pot
To avoid splashes, you can attach a splash guard to the pot.
At the end of cooking, serve with croutons or you can cook pasta in it.
Here is the traditional cooking Winter Broad Bean and Pancetta Soup.
Put the onion, garlic, and fennel seeds or wild fennel into the bowl, and chop: 5 sec./speed 8. Gather at the bottom with the spatula.
Add the extra virgin olive oil and the cubed pancetta to flavor: 5 min./120°C/reverse/speed 1. With the basket on top
Insert the salt, broad beans, tomato sauce, and water into the bowl, place the basket instead of the measuring cup and cook: 45 min./100°C/reverse/spoon speed
Serve hot with croutons or you can cook pasta in it.
We’ve made the Winter Broad Bean and Pancetta Soup using the Bimby.
storage
Winter broad bean and pancetta soup. This soup can be stored in the fridge for up to 3 days and in the freezer for up to 6 months.
Winter broad bean and pancetta soup
