The fresh fava bean, pea, and mint soup is made in the springtime, when we have the production of fava beans and peas.
Despite the word ‘soup’ evoking steaming dishes, which in this period might already appear unappealing, I assure you that this soup, delicious even at room temperature, will be very pleasant and refreshing on the palate.
The difference is made by the freshly picked legumes used in it, furthermore, the aromatic note of mint plays a role that should not be underestimated.
Fava beans are very versatile in the kitchen and beneficial for health, they are rich in nutritional properties and low in calories, containing proteins and fibers.
The same can be said of fresh peas, which share with fava beans being light and therefore easily digestible.
In our soup, these two legumes meet and pair magnificently, with an extra delicious touch given by the addition of bacon.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 347.65 (Kcal)
- Carbohydrates 22.70 (g) of which sugars 7.88 (g)
- Proteins 18.01 (g)
- Fat 20.09 (g) of which saturated 5.03 (g)of which unsaturated 6.47 (g)
- Fibers 10.09 (g)
- Sodium 1,315.84 (mg)
Indicative values for a portion of 425 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
- 9 oz fava beans (fresh)
- 2.5 oz bacon (sliced)
- 1.06 oz onion (fresh)
- 2 cups vegetable broth
- 3.5 oz peas (fresh or frozen)
- 1 potato (small)
- 2 tbsp extra virgin olive oil
- to taste salt
Tools
- Thick-bottomed pan
- Wooden spoon
- Vegetable knife
- Cutting board
Preparation
To prepare the fresh fava bean, pea, and mint soup, start by making the vegetable broth by simmering onion, carrot, and celery in water for about 50 minutes.
Meanwhile, clean the fava beans and peas.
After removing both legumes from their pods, detach the stem from the fava beans and then make a small cut in the skin of the tender ones.
For those with tougher skins, remove the skin.
On a kitchen cutting board chop the fresh onion.
Cut the bacon slices into strips.
In a thick-bottomed pan, sauté the onion gently.
Add the bacon, mint, fava beans, and peas.
Allow to flavor while stirring.
Pour in the hot vegetable broth and when it comes to a boil, season with salt.
Add a rather small potato cut into cubes and let it cook for about 25 minutes over low heat, covering with a slightly lifted lid and stirring occasionally.
If needed, besides the broth, you can add a few ladles of hot water.
If you wish to serve the soup with cubes of fried bread flavored with black pepper as I did, you can fry the bread cubes in hot oil.
Then drain them on absorbent paper and turn the hot bread in some freshly ground black pepper.
Serve the fava beans with raw extra virgin olive oil and mint. Distribute a few cubes of fried bread flavored with black pepper on top.
The fresh fava bean, pea, and mint soup is ready. Excellent hot, but also at room temperature!
Storage
Well-sealed in the fridge for a couple of days. If fresh ingredients were used, it can also be frozen.
Well-sealed in the fridge for a couple of days. If fresh ingredients were used, it can also be frozen.
Here is a selection of great products useful in the kitchen. Many of these have been purchased and tested by myself. The list will be constantly updated.
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