Name: Spring Vegetable Soup
Yield: Serves 4
Cuisine: Italian
Ingredients: ¼ cup extra-virgin olive oil; Kosher salt and freshly ground black pepper, to taste; 2 carrots, peeled and diced; Lemon wedges, for serving; 1 yellow onion, finely chopped; ½ cup fresh or frozen peas; Grated Parmigiano-Reggiano, for serving; 1 cup shelled and peeled fava beans (about 1 lb. unshelled beans); 4 slices bacon, diced; 6 oz. ground veal; 4 cups chicken stock

Preparation info

Serves
4

Difficulty
Easy

Appears in

Italian Comfort Food

By The Editors of Saveur

Published 2015

About

In Italy, spring’s arrival is often celebrated by serving vignole, a hearty Roman-style vegetable soup. In this version, we substitute bacon for the standard pancetta and add ground veal. Use the freshest vegetables the season has to offer—such as peas and fava beans—and add a squeeze of lemon juice to each bowl to brighten the flavors.