Fava Bean and Pea Soup

Recipe by
Nicola Sorrentino

Fava bean and pea soup builds on a contrast that holds—sweet peas against the more assertive fava bean—and lets that difference carry the dish. Fresh mint sharpens the flavor without tipping toward herbaceous, and the finished texture is velvety in a way that feels genuinely satisfying rather than just smooth. It fits naturally as a spring first course, but its flavor is grounded enough to work as a light appetizer too, particularly when you want something that reads as considered without being heavy.

One pot is all it needs, and the soup holds up just as well lukewarm as hot. That flexibility makes it easy to move between a spring first course and something lighter when the temperature climbs—ladled over golden croutons or served at room temperature as the season warms. The mint keeps the legumes tasting fresh rather than starchy, and the velvety consistency comes from the beans themselves rather than from any added thickener. It's entirely vegan, built from seasonal ingredients, and straightforward enough that the few steps involved don't crowd out the result.

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