Rating: 4.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This recipe goes back to the 16th century and if it's been around for so long, it must be good. Actually, it's more than that, it's awesomely good! The soup is made with a variety of fresh spring produce and ground veal. If you can't find the fresh ingredients or don't feel like shucking peas you can use them frozen. If you want to make a vegetarian dish, omit the veal and pancetta and replace the meat broth with a vegetable broth.

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Recipe Summary test

prep:
20 mins
cook:
40 mins
total:
60 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat an oven to 425 degrees F (220 degrees C). Bring beef broth to a boil in a saucepan over medium-high heat, then reduce heat to medium-low and keep hot.

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  • Heat 1 tablespoon olive oil in a large pot over medium heat. Cook and stir the green onion until tender, and stir in the pancetta. Cook and stir until the pancetta is browned, then increase heat to medium-high heat and stir in the ground veal. Cook and stir until the veal is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Stir in the artichoke hearts, and cook for 1 minute. Stir in the peas, fava beans, and asparagus. Season with 1 1/2 teaspoons salt. Pour in the hot beef broth, and allow soup to simmer until the vegetables are tender and cooked through, 7 to 10 minutes.

  • Meanwhile, toss the slices of bread with leaves from 7 sprigs of thyme, garlic, 1/2 cup olive oil, 1/2 teaspoon salt, and pepper. Place bread on a baking sheet.

  • Toast in the preheated oven until golden brown, about 10 minutes. Set aside.

  • Stir the leaves of 13 sprigs of thyme into the soup, and season with pepper. Serve hot soup in bowls topped with croutons, Parmesan cheese, and a drizzle of extra-virgin olive oil.

Nutrition Facts

557 calories; protein 27.1g; carbohydrates 48.1g; fat 29.7g; cholesterol 29.7mg; sodium 1834.2mg. Full Nutrition
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Reviews (2)

Most helpful positive review

Rating: 4 stars
05/20/2013
I had just been given some fava beans and was searching for a recipe to use them when this one popped up. It sounded very interesting and I had everything on hand except for the fresh thyme. I halved the recipe made it as is and it has a lot of interesting flavors going on and is a very filling soup. My personal preferences: I found the beef broth too heavy for all the spring veggies. When I make it again I will try it with chicken or veggie stock and switch out the veal for ground chicken. Definitely worth trying! Read More
(2)
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
05/20/2013
I had just been given some fava beans and was searching for a recipe to use them when this one popped up. It sounded very interesting and I had everything on hand except for the fresh thyme. I halved the recipe made it as is and it has a lot of interesting flavors going on and is a very filling soup. My personal preferences: I found the beef broth too heavy for all the spring veggies. When I make it again I will try it with chicken or veggie stock and switch out the veal for ground chicken. Definitely worth trying! Read More
(2)
Rating: 5 stars
03/23/2020
We grow fava beans every year, so I am always looking for new recipes with fava beans. I am happy my family liked this soup very much. We tried the beef broth this time and will try vegetable or chicken broth next time for a lighter version. The fresh thyme leaves add a very nice flavor to the soup and croutons. I’ll make these croutons with other soups, too. Read More