Broad Bean and Potato Soup

Chop the onion finely and reduce the lardo into regular cubes. Pour a drizzle of olive oil extra virgin olive oil in a saucepan, add onion and lardo And gently sauté over medium heat. Proceed until the onion becomes soft and translucent and the lardo releases its fat, without letting it burn or making the bottom excessively dark.

Shell the broad beans and keep a few pod pieces aside, as required. Make sure the beans are clean and free of debris, then keep them ready to add to the soup. soffrittoThis process allows you to use the fava bean in its entirety and to distribute the flavor evenly throughout the soup.

Peel the potatoes and dice them into similar-sized cubes. Regularly sized cubes promote even cooking with the beans: the cubes should be small enough to soften within the indicated time, but not so small that they fall apart immediately during boiling.

Add broad beans, pod pieces and potatoes to the soffritto hot. Stir for a few seconds, letting the ingredients absorb the flavor of the onion base, lardo and oil. The mixture It must be well coated with the seasoning and release a vegetal and tasty aroma before adding the water.

Pour in enough water to cover the ingredients and bring to a boil. Continue cooking for at least 45 minutes, maintaining a steady simmer. Test the doneness by spearing the potatoes and broad beans: they should be tender, while the liquid should have a soup-like consistency and a full-bodied aroma.

When the vegetables are cooked, add the (6 tbsp) 6 tablespoons Of fregola and mix. Let it cook until the pasta reaches a tender consistency but still firm to the bite; the time depends on the fregola used. Monitor the liquid during cooking: the soup should remain moist and not dry out excessively.

Add the cheese pecorino Add fresh, brined cheese to the cooked soup and stir gently. The cheese should distribute itself throughout the liquid and contribute to the savory character of the dish without completely overpowering the flavor of the beans. Adjust the salt only after adding it, as the brine already adds flavor.

Flavor the soup with a sprig of fresh mint and let it steep briefly in the hot liquid. The aroma should be recognizable but not overpowering. Serve the preparation hot, with broad beans and soft potatoes, fregola cooked and well-mixed broth.