Recipe by a master of Roman cuisine, Adolfo Giaquinto.
I saw a very similar recipe made by some friars who host a cooking program that I like a lot. Comforting soups are very common throughout Italy.
Enjoy your meal!

Broad Bean Soup

  • Preparation time: 60 minutes
  • Ingredients for 4 servings
  • Difficulty: Easy recipe

  • Ingredients
  • 300 g of dried broad beans
  • 200 g of pasta (I used broken spaghetti)
  • 1 onion
  • 50 g of bacon
  • grated pecorino cheese to taste
  • 1 l vegetable broth
  • Salt to taste
  1. Instructions
  2. Soak the broad beans in cold water for at least 12 hours.
  3. Chop finely the bacon and the onion.
  4. In a pan, stew them over low heat.
  5. Add the broad beans and a few ladles of broth. Cook for about thirty minutes, adding broth if necessary.
  6. Toss in the pasta and cook.
  7. Add salt if necessary
  8. Serve hot with a sprinkling of grated pecorino cheese.

Tips to ensure the success of the dish:

  • If you want to make it in spring you can use fresh broad beans, which must be shelled first.
  • For the vegetable broth look here