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Fresh Broad Bean Soup

  • 1 hour
  • Medium
  • First Courses

Ingredients: Per 6 servings

  • lb broad beans, peeled
  • 3 ½ oz canned tomatoes
  • lb pasta, short
  • 8 cups broth
  • 2 oz grated Pecorino cheese
  • salt and pepper to taste
  • 3 ½ oz jowl bacon
  • 1 stalk celery
  • 1 spring onion
  • 1 clove of garlic
  • 2 sprigs parsley


Lightly sauté the chopped mixture in a casserole, add the tomato, season with a little salt and a generous twist of pepper, and leave to gain flavor for about 10 minutes.

Add the broad beans, leave to gain flavor stirring for a couple of minutes, and douse with the stock. Before serving, add some “cannolicchietti” (or any other short pasta).

When the cooking is finished, pour the soup into a soup-tureen, and dress with the cheese. Leave the soup to rest for a couple of minutes and serve.