Spring Vegetable Soup from Italian Comfort Food by The Editors of Saveur
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...
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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
- freshly ground black pepper
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