This beautiful Italian spring vegetable stew (also known as vignarola in Italian) showcases any and all the beautiful vegetables you can find at the farmers’ market after winter finally loses its grip. Feel free to swap in whatever fresh vegetables you can get your hands on.
Unlike many winter stews, this Italian spring vegetable stew is light and is ready in only an hour. Yet it’s just as nourishing, comforting, and delicious as a beef bourguignon. Try it as-is or over gnocchi, mashed potatoes, or farro.
Any Brodo base broth would work deliciously, but we prefer Organic Chicken or Signature Hearth. For a vegetarian version, try using our Organic Mushroom Broth.
Ingredients:
- 6 small fresh artichokes, cleaned and coarsely hopped
- 2 cups fresh fava beans
- 1 medium onion, diced
- 2 ounces diced pancetta or prosciutto
- 3 cloves garlic, minced
- 2 cups fresh peas
- 1 bunch chopped Swiss chard or kale
- 3 tablespoons olive oil, plus more for serving
- 1 1/2 to 2 cups Brodo (we prefer Organic Chicken, Signature Hearth., or Organic Mushroom
- Salt & pepper
- 1/3 cup fresh mint, chopped
- 1/4 cup parsley, chopped
Instructions:
- In a large saucepan, heat the oil and once hot, add the onions and pancetta or prosciutto.
- Cook over medium heat until the onion is soft and then add the garlic.
- Cook until just fragrant, about another minute or two.
- Add 1.5 cups of the Brodo and the artichokes and continue to cook for 10 minutes.
- Add the fava beans and cook an additional 10 minutes before you add the peas and chopped greens.
- Cook until the peas are tender crisp, another 8 to 10 minutes or so.
- Add the chopped fresh herbs and season well with salt and pepper.
- Serve in warm bowls with a drizzle of extra virgin olive oil
