Spring Vegetable Soup from Italian Comfort Food by The Editors of Saveur

Ingredients

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