Ease of preparation rating: Easy
Yield: 4 servings
Ingredients:
- 1 cup (240 ml) chopped guanciale (or pancetta or bacon)
- 1 small onion, diced
- 1 carrot, peeled and diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 1 chili, minced (substitute with ½ teaspoon [2.5 ml] dried chili flakes)
- 1 pound (454 g) shelled fresh or frozen fava beans
- 3 cups (720 ml) diced canned tomatoes (with juice)
- 3 cups (720 ml) vegetable or chicken stock
- 1 bunch Swiss chard, chopped
- 5 mint leaves, chopped
- Salt and pepper
- 4-6 thick slices Italian bread
- 2-3 tablespoons (30-45 ml) olive oil
- 2 cloves garlic, cut in half, for bread
Method:
In a large saucepan on medium heat, cook chopped guanciale until crispy and fat has rendered out, 5-6 minutes.
Add onion, celery, carrot, minced garlic, and chili, and cook until soft and fragrant, 3-4 minutes.
Add fava beans, chopped tomatoes, and vegetable stock, stirring to combine. Cook for 1 to 1 ½ hours or until beans have softened.
Add swiss chard and stir until wilted, 4-5 minutes.
Add mint and season soup with salt and pepper.
Grill or toast thick slices of Italian bread. Drizzle bread with extra virgin olive oil and rub with halved garlic cloves.
Ladle soup into bowls and serve with bread.
Buon appetito!