Italian cuisine · Soups & Stews

Zuppa di Verdure Primaverili

Roman spring soup with peas, fava beans, artichokes and spring onions, gently stewed in olive oil.

Ingredients · for 4 servings

• 4 artichokes
• 300 g peas
• 300 g fava beans (fresh or frozen, shelled)
• 1 bunch spring onions
• 1 lemon
• 1 l vegetable stock
• 5 tbsp olive oil
• 1 bunch basil
• 1/2 bunch parsley
• 50 g pecorino
• Salt, pepper

Instructions

1. Strip the artichokes of their tough outer leaves, trim the tips and stem, quarter them lengthwise, cut out the choke and immediately place the pieces in water with the juice of half a lemon so they don't brown.
2. Cut the spring onions, including the light green part, into 1 cm rings, and roughly tear the basil and parsley leaves.
3. Heat 4 tbsp olive oil in a wide pot and sweat the spring onions over low heat for 4-5 min until translucent, without letting them take on color.
4. Add the drained artichoke quarters, sauté for 3 min, deglaze with 200 ml stock and braise covered for 12 min until tender.
5. Stir in the peas and fava beans, top up with the remaining stock and simmer uncovered for 10-12 min until the beans are tender and the soup looks slightly creamy.
6. Season with salt, pepper and the remaining lemon juice, fold in the herbs and serve in deep bowls with the last of the olive oil and shaved pecorino.