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    NEAPOLITAN FAVA BEAN SOUP with pancetta and fresh herbs

    The fresh fava bean soup is present into several Italian regional cuisines. This peasant dish has been incredibly convenient and tasty, and was representing the symbol of the arrival of the warm season. Here the Neapolitan variation with this delicious bean, Italian Pancetta, and fresh herbs!

    NEAPOLITAN FAVA BEAN SOUP with pancetta and fresh herbs

    If you like this recipe, please click here, leave a comment and vote 5 stars!
    This simple action helps the growth of this blog and make me very happy 🙂

     

    • 1 Lb (450 g) fresh fava beans, shelled
    • 2 oz (55 g) Italian Pancetta, diced
    • 1 big red onion
    • 2 cloves of garlic (optional)
    • 2 quart vegetable broth (here my recipe)
    • 1 tbsp extra-virgin olive oil
    • ¼ cup white wine (optional)
    • 1 sprig fresh mint (alternatively, fresh parsley)
    • 1 tsp black pepper
    • to taste table salt

    CLICK HERE TO GO DIRECTLY TO THE RECIPE

    NEAPOLITAN FAVA BEAN SOUP with pancetta and fresh herbs

    FAVA BEAN SOUP INTO THE ITALIAN CUISINE

    The fava bean soup is a true peasant dish. This recipe is very common in Italy and subject to several regional variation. The fava is used both, fresh or dried, and enriched with cheese or meat, or simply cooked along other vegetables, like escarole, or chicory, or dandelion. Often, this soup is enriched with rice, spelt, or barley.

    The Neapolitan variation of this recipe is commonly prepared with pancetta and red onions or spring onions.

    NEAPOLITAN FAVA BEAN SOUP with pancetta and fresh herbs

    HERBS AND VEGAN VARIATION

    As I said, the Neapolitan fava bean soup is cooked along with Pancetta. But, another vegan and traditional version of this recipe replace the meat with sautéed escarole.

    The most used fresh herbs to enrich the soup are mint or parsley.

    NEAPOLITAN FAVA BEAN SOUP with pancetta and fresh herbs

    WINTER VARIATION

    Even if the most popular Neapolitan Fava bean soup is prepared with fresh legumes, the variation with split Fava beans is delicious as well!

    NEAPOLITAN FAVA BEAN SOUP with pancetta and fresh herbs

    NEAPOLITAN FAVA BEAN RECIPE

    NEAPOLITAN FAVA BEAN SOUP with pancetta and fresh herbs
     
    Print
    Prep time
    1 hour
    Total time
    1 hour
     
    Author: Filippo Trapella - philosokitchen.com
    Recipe type: soup
    Cuisine: Italian
    Serves: 4
    Ingredients
    • 1 Lb (450 g) fresh fava beans, shelled
    • 2 oz (55 g) Italian Pancetta, diced
    • 1 big red onion
    • 2 cloves of garlic (optional)
    • 2 quart vegetable broth
    • 1 tbsp extra-virgin olive oil
    • ¼ cup white wine (optional)
    • 1 sprig fresh mint (alternatively, fresh parsley)
    • 1 tsp black pepper
    • to taste table salt
    Instructions
    1. FAVA BEANS
      First shell the beans, then poach them into boiling water for 1 minute. Eventually, rinse the legumes, incise the skin of the beans and peel them.
    2. ONION AND PANCETTA "SOFFRITTO"
      Now, dice the Pancetta, then peel and slice the onion. Peel and crush the garlic as well. After that, pour the Pancetta in a pot along with 1 tbsp of extra-virgin olive oil and saute over low/medium flame stirring as needed until golden brown. Optionally, raise the flame and baste with the white wine, cook a couple of minute on high heat, then low the flame. Finally, add the onion and the garlic, then sauté until soft and translucent.
    3. NEAPOLITAN FAVA BEAN SOUP
      Now, add the peeled beans into the pot, and sauté 1 minute along with the Pancetta "soffritto". After that, submerge the ingredients with a couple of ladles of boiling vegetable broth. Let the soup simmering about 40 minutes, adding a scoop of broth every once it is necessary. Finally, garnish with fresh herbs and black pepper, then serve hot, but not too much.
    3.5.3251

    Did you like this recipe? please click here, leave a comment and vote 5 stars!
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    TAKE A LOOK AT THIS!

    Italian vegetable broth recipe
    Italian vegetable broth recipe

    NEAPOLITAN FAVA BEAN SOUP with pancetta and fresh herbs

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    Hi there, I'm Filippo. Welcome to Philosokitchen!

    Born and raised in Bologna, Italy (hometown of lasagna and tortellini!), I grew up under the table of my grandmother helping her making fresh pasta for our Sunday feasts with the family.

    More about me →

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