Broad Bean, Pea and Artichoke Soup

The broad bean, pea and artichoke soup is a spring dish that smells of freshness and genuineness. Here’s how to prepare it in the Italian style.

Ingredients

• 300 g fresh shelled broad beans
• 300 g fresh peas
• 4 artichokes
• 1 white onion
• 1 celery stalk
• 1 carrot
• Vegetable broth as needed
• Extra virgin olive oil
• Salt and pepper to taste
• Fresh mint for garnish
• 1 lemon (to keep the artichokes immersed in water with lemon juice and prevent oxidation)
• Grated Pecorino Romano (optional)

Preparation

1. Start by cleaning the artichokes by removing the tougher outer leaves, cut off the tips and the stem, then cut them into wedges and immerse them in water with lemon juice.
2. Peel and finely slice the onion, chop the celery and the carrot.
3. In a large pot, heat a drizzle of extra virgin olive oil and lightly sauté the onion, celery and carrot.
4. Add the drained artichokes and let them flavor for a few minutes.
5. Now you can add the broad beans and peas, stir and let all the ingredients stew for about 5 minutes.
6. Cover with vegetable broth until the ingredients are covered and bring to a boil, then reduce the heat and let cook covered until the vegetables are tender, about 15-20 minutes.
7. Taste and adjust with salt and pepper. At this point you can choose whether to blend part of the soup to make it creamy or leave it as is, more “rustic”.
8. Serve the soup hot, garnishing with fresh mint leaves and, if you like, a sprinkle of grated pecorino.

Trivia

This soup is particularly appreciated during the spring season, not only for its fresh and delicate flavor, but also because broad beans and peas are legumes that provide a good content of vegetable proteins, while artichokes are known for their purifying properties and for their richness in fiber.

If you like, you can add a finishing touch by adding a drizzle of extra virgin olive oil raw when serving, which will enhance the flavor of the vegetables even more.