Mint fava bean soup

By Michael Bonacini
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Total Time


  • 1 cup (240 milliliters) chopped guanciale (or substitute with 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)
  • 454 grams shelled fresh or frozen fava beans
  • 3 cups (720 milliliters) diced canned tomatoes (with juice)
  • 3 cups (720 milliliters) vegetable or chicken stock
  • 1 bunch Swiss chard, chopped
  • 5 mint leaves, chopped
  • Salt and pepper

To serve:

  • 4-6 thick slices Italian bread
  • 2-3 tablespoons (30-45 milliliters) olive oil
  • 2 cloves garlic, cut in half


  1. In a large saucepan on medium heat, cook chopped guanciale until crispy. Add onion, celery, carrot, garlic, chili, and cook until soft and fragrant. Add fava beans, chopped tomatoes, and vegetable stock, stirring to combine. Cook for one to one and a half hours or until beans have softened. Add swiss chard and stir until wilted. Add mint and season with salt and pepper.
  2. Grill or toast thick slices of Italian bread. Drizzle with extra virgin olive oil and rub with fresh garlic cloves.
  3. Ladle soup into bowls and serve with bread.


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