Fava, artichoke and potato soup is a classic first course of Mediterranean cuisine. This recipe combines the flavors of the earth, with fresh fava beans, tender artichokes, and medium potatoes. It is enriched with smoked pancetta, which gives an intense flavor. The soup is seasoned with garlic, onion, and chili pepper for a hint of spiciness, and is then completed with lemon juice and fresh parsley. A dish rich in taste and perfect for winter evenings.
Peel the potatoes, wash them and cut them into cubes
Remove the tougher outer leaves from the artichokes, cut them into slices or quarters, remove the 'choke' if present, and immerse them in acidulated water with lemon juice to prevent browning
Thinly slice the onion and sauté it in oil along with the pancetta and the garlic clove
When the garlic is golden, remove it, add the fava beans, potatoes, and artichokes, and let them sauté, stirring
Add about 1 liter of broth, bring to a boil, add the chili pepper, and let cook on medium heat, stirring occasionally for about 45 minutes or until the vegetables are cooked
If desired, flavor with a tablespoon of chopped parsley
Frying Pan
Saucepan
Knife
Italy
| Energy (kcal) | 134.1 |
| Carbohydrates (g) | 6.84 |
| of which Sugars (g) | 2.02 |
| Fat (g) | 7.23 |
| of which Saturates (g) | 4.02 |
| Protein (g) | 9.46 |
| Fiber (g) | 2.77 |
| Sale (g) | 0.26 |
