Spring soup: recipe with fava beans, peas, and artichokes

The spring soup is a dish that celebrates the freshness and lightness of seasonal vegetables, ideal for refreshing the palate after the winter months. This warm and comforting dish, rich in broad beans, peas, baby artichokes, and new potatoes, offers a balance between delicate flavors and slightly sweet notes, enhanced by pancetta which, if desired, adds a more savory touch. The preparation is simple and suitable even for those with little kitchen experience, thanks to a slow cooking process that brings out the aromas and authentic taste of the fresh ingredients.

Perfect for the first mild spring days, this soup can be served as the main course in a light but nutritious lunch or as an evening dish, accompanied by crusty bread. Using fresh, seasonal ingredients not only highlights the flavor but also ensures a balanced nutritional intake, rich in vitamins and fiber beneficial for well-being.

The recipe requires a few fundamental steps, but attention is needed when cleaning and preparing the vegetables, especially when handling the artichokes, and during low heat cooking, which allows the flavors to blend while maintaining a good texture. Spring soup is therefore a simple yet elegant proposal, perfect to bring to the table a genuine and authentic dish, an expression of the season.

Spring Stew

Print Recipe Vota la ricetta

Prep Time: 25 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 25 minutes minutes

Servings: 8 portions

Ingredients

• 1 kg fresh broad beans to shell
• 1.5 kg fresh peas to shell
• 8-10 nr. small artichokes
• 600 gr. young potatoes
• 300 gr. fresh spring onions
• 80-100 gr. pork belly optional
• 1 nr. fresh garlic clove
• q.b. extra virgin olive oil
• q.b. fresh parsley
• q.b. salt
• 1 lt water

Instructions

• Shell the broad beans and peas.
• Clean the artichokes, remove tough parts, and place in lemon water to prevent oxidation.
• Slice the spring onions into thin rings and dice the potatoes.
• Cut the pork belly into small pieces.
• Heat the oil in a large pot (preferably terracotta) and gently sauté the pork belly and spring onions over low heat.
• When soft and slightly shiny, add the broad beans and stir.
• Add the artichokes, garlic, and some chopped parsley.
• Add the potatoes, then lastly the peas.
• Add about 1 liter of water (the vegetables should be just covered).
• Cover and cook over low heat for about 60 minutes, stirring occasionally.
• Add salt only at the end of the cooking time.
• Serve hot and sprinkle with some fresh parsley.

Notess

• The pork belly can be omitted for a lighter vegetarian version.
• Excellent with rustic, toasted bread.
• A wide pan is essential: it prevents the vegetables from boiling and allows slow cooking.

Why this dish is healthy

Spring soup is a concentrate of freshness and well-being, thanks to the presence of fava beans, peas, and artichokes. These ingredients are rich in fiber, vitamins, and antioxidants, useful for promoting digestion and supporting the body. Artichokes, in particular, are known for their purifying properties. New potatoes provide complex carbohydrates, while the spring onion adds a delicate and aromatic note. The pancetta, if used, completes the dish with flavor without making it too heavy.

Tips for making the recipe

To achieve a balanced result, it is important to cook the soup over low and controlled heat, avoiding overcooking which would make the vegetables too soft. Use a good quality extra virgin olive oil for sautéing, capable of enhancing the aromas of the dish. If you prefer a lighter version, you can omit the pancetta and replace the water with a delicate vegetable broth. Adjust the salt only towards the end of cooking, to respect the natural flavor of the ingredients.

Do children also like this recipe?

Spring soup is also an excellent option for children, thanks to the natural sweetness of fava beans and peas. To make it even more suitable, you can blend part of it, obtaining a creamier texture that is easier to eat. It’s better to limit salt and reduce or eliminate the pancetta, so as to keep the dish light and balanced. Fresh parsley adds color and a useful nutritional contribution.

Pairings

This soup pairs perfectly with rustic or homemade bread, or a simple focaccia, which enhance its natural freshness. For a complete meal, you can accompany it with a seasonal salad made of arugula, cherry tomatoes, and Parmesan shavings. Among wines, a light and fresh white such as Vermentino or Pinot Grigio goes well with the vegetal flavors and the slight salty note of the pancetta.

Storage tips

Spring soup can be stored in the refrigerator for 2-3 days, inside an airtight container. Before reheating, stir well and add a drizzle of extra virgin olive oil raw to revive its flavor. You can also freeze it in single portions; when using, let it thaw slowly in the refrigerator and reheat over low heat to maintain consistency and taste. Avoid prolonged storage to preserve the freshness of the ingredients.