Broad bean, pea, and artichoke soup
- Lactose Free
- Vegetarian
- Energy Kcal 474
- Carbohydrates g 63.1
- of which sugars g 9.8
- Protein g 23.4
- Fats g 14.2
- of which saturated fat g 3.24
- Fiber g 15.4
- Cholesterol mg 185
- Sodium mg 2047
- Difficulty: Easy
- Prep time: 30 min
- Cook time: 30 min
- Serving: 4
PRESENTATION
Fava bean, pea and artichoke soup? Yeah, it's the kind of dish that takes you straight to the Italian countryside in late spring. Everything's so fresh. Really, really fresh. In Lazio, folks call this classic mix 'vignarola romana.' The fava bean soup has this rich, earthy vibe, mainly because of those fresh fava beans. But—and here's the thing—it's the combo with peas and tender artichoke hearts that makes it shine. Each spoonful is packed. You've got tender beans, crispy peas, and these soft, earthy artichokes. Seriously good stuff.
This isn’t just any pea soup; it’s more like a slice of Roman family tradition. People used to whip this up with whatever they could grab from the garden—pretty cool, right? In Lazio, it’s a must to toss a slice of toasted bread at the bottom of the bowl. And the egg on top? Makes it all warm and moist, which is great.
For modern family dinners, this artichoke soup keeps it rustic and cozy, but also fresh and new. You get all those old-school vibes from the Roman recipe, but it's pretty simple to make whenever spring veggies are around. It is light yet filling. Each bowl’s packed with greens and beans, and the soft egg? Adds a touch of richness without being heavy. Some folks in Lazio throw in local herbs or drizzle some good olive oil at the end for a golden touch. And look, this isn’t just one of those healthy vegetable soup ideas you try and then forget. It’s the kind of soup that gets everyone together—even the picky eaters.
Every bite? Feels straight from the garden—earthy, a bit sweet, and totally satisfying. Whether you're into vegetarian soup recipes or just craving something that tastes like spring, this easy homemade soup is always a winner. For real. It hits the spot, every time.
- INGREDIENTS
- Ingredients for the soup
- Peas 1 ¾ cup (250 g)
- Artichokes 1.4 lbs (630 g) - 4, in total
- Fava beans 1 cup (200 g)
- Fresh scallion 8.8 oz (250 g)
- Garlic 1 clove
- Escarole (endive) 13 oz (370 g) - 1 head for a total of
- Extra virgin olive oil 2 tbsp (30 g)
- Eggs 4 - fresh and organic
- Homemade bread 10.6 oz (300 g)
- Lemons 1
- Vegetable broth 6 ⅓ cups (1.5 l)
How to prepare Broad bean, pea, and artichoke soup
To prepare the broad bean, pea, and artichoke soup, first start by preparing the Vegetable broth. When it's ready, move on to cleaning the artichokes: first remove the outermost leaves 1, then cut off the tip 2 and cut each artichoke in half 3.
Remove the inner fuzz 4, the stem, and as you go, place the artichokes in acidulated water (where you have squeezed 1 lemon) 5 to prevent them from turning brown. Proceed to the How to Clean Fava Beans, then remove the outer skin 6.
Wash the head of escarole under running water 7 and chop it roughly 8. At this point, take the green onions, remove the white root ends and the tougher green tops 9,
then cut them in half lengthwise and into slices 10. Transfer them to a saucepan where you have poured the oil, let them soften for 1-2 minutes over moderate heat, and first add the crushed garlic 11 and then the escarole 12. Stir everything and let it cook for 3-4 minutes,
meanwhile cut the artichokes into quarters 13. When the escarole has slightly wilted, add the artichokes 14, stir and wait 3-4 minutes before adding the broad beans 15
and the peas 16. Salt and pepper 17 and pour in the hot vegetable broth 18.
Cover with a lid 19 and cook your broad bean, pea, and artichoke soup for 30 minutes on low heat. When it is almost ready, make the croutons: slice the bread 20, place them on a baking sheet and drizzle with a little oil 21.
Toast the croutons for 2-3 minutes in a preheated static oven at 464°F in grill mode. When they are well browned, take them out of the oven 22 and place one in the center of the plate 23. Crack the egg and gently let it slide on top of the crouton 24,
keeping the soup warm 25. Then, using a ladle and very gently, pour the soup onto the serving plate all around the crouton, also pouring some broth (without vegetables) over the egg yolk so that it can cook slightly with the hot broth 26. Add a couple more croutons, a pinch of pepper, and your broad bean, pea, and artichoke soup will be ready to enjoy 27, just make sure to serve it piping hot!