I don’t know about you, but I’ve always been used to eating fresh fava beans simply, pairing them with casatiello on Easter Monday or with pecorino cheese during the May Day picnic.
Only recently did I discover the goodness of this fresh fava bean soup with pancetta and scallion.
In this recipe, fresh fava beans become the stars of a rustic and flavorful soup, enriched by pancetta, which gives a savory twist, and by scallion that adds a fresh, delicate note to the whole preparation.
It’s made quickly with just a few simple steps, resulting in a creamy, satisfying one-dish meal, perfect to serve with bread and a good glass of wine.
Now take a minute to read the recipe and then… let’s cook and eat!
See also
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 15 Minutes
- Cooking time: 30 Minutes
- Portions: 4
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: Spring
Ingredients
- 2.2 lb fava beans (fresh)
- to taste extra virgin olive oil
- 2 scallions (fresh)
- 4 oz pancetta
- to taste fine salt
- to taste thyme (fresh)
- 1 potato (medium)
- 2 cups vegetable broth
Tools
- 1 Casseruola
- 1 Coltello
- 1 Cucchiaio di legno
- 1 Pelapatate
- 1 Frullatore a immersione
Steps
Preparing fresh fava bean soup is very simple and requires just a few steps.
First, shell the fava beans from their pods and, if they are large, remove the outer skin as well to obtain a softer, creamier texture.
Rinse the fava beans under running water and dry them with a kitchen towel.
Finely chop the scallions and let them soften in a saucepan with the extra virgin olive oil. Cook over low heat for a few minutes without letting them burn. Meanwhile, cut the pancetta into small cubes.
When the scallions have softened, add the pancetta and sauté until it becomes lightly golden and releases its flavor.
At this point add the fresh fava beans and a peeled, washed, and diced potato to the saucepan. Let everything sauté for a few minutes, then season with salt and pepper and cover with hot vegetable broth.
Cover and cook over medium heat for about 25–30 minutes, until the fava beans are tender. Stir occasionally with a wooden spoon and add more broth if necessary.
For a creamier soup, blend part of the fava beans with an immersion blender or lightly mash them with the spoon.
Adjust salt and pepper and serve the fresh fava bean soup with pancetta and scallion hot.
Finish each serving with a drizzle of extra virgin olive oil, a few fresh thyme leaves and some thin slices of fresh scallion to garnish 😉.
Storage
The fresh fava bean soup with pancetta and scallion can be stored in the refrigerator for 1–2 days in an airtight container. Before serving, reheat and add a little water or broth if needed.
FAQ (Questions and Answers)
How do you clean fresh fava beans for the soup?
To prepare fresh fava bean soup, you need to shell the pods and remove the outer skin if the beans are large. If they are small and tender, you can use them directly.
Can I use frozen fava beans instead of fresh ones?
Yes, frozen fava beans are a great alternative when they are out of season. The flavor will be slightly different, but the soup will still turn out excellent.
How long does it take to prepare fresh fava bean soup?
The preparation is quite quick: in about 30–40 minutes you can serve a creamy and flavorful soup.
Can I prepare the soup in advance?
Yes, the fresh fava bean soup can be stored in the refrigerator for 1–2 days. When reheating, it may thicken: just add a little water or broth.
Is it possible to make a vegetarian version?
Of course, simply omit the pancetta and use a good vegetable broth to keep the taste rich and natural.
Should fresh fava beans be blanched before cooking?
It’s not mandatory, but it can be useful to remove the outer skin more easily, especially if the beans are large.
