Roman-Style Spring Vegetable Braise (Vignarola)

Vignarola is a spring stew that originated in the Lazio region, so it often is associated with Rome. The dish is a celebration of the fresh produce that emerges in the spring and typically includes a medley of vegetables—artichokes, peas, fava beans and lettuce—all braised together in a light broth. (It's really more of a spring veggie braise than a true soup.)

The dish starts by cooking guanciale in a large sauté pan until it releases its fat, then adding sliced onion and cooking it in the rendered fat until translucent (not browned). From there, it's a matter of adding the vegetables to the pan—toughest ones first, usually the artichokes, and ending with peas or lettuce—adding a ladleful or two of stock as needed to help them cook through. A splash of white wine added towards the end of cooking adds a little brightness; fresh herbs (mint, basil and/or parsley), lemon zest and a squeeze of fresh lemon finish the dish.

There are a lot of “optionals” here: Some versions include asparagus, but it seems like folks opt for either artichokes or asparagus, not both. Our version calls for asparagus; to keep the prep easy, we reach for frozen fava beans as well as frozen green peas. These two legumes are highly seasonal anyway, and their freezer iterations are easier to find and often sweeter and more flavorful than fresh. We highly recommend using homemade chicken broth for this soup, as its full body and deep flavor lend a satisfying richness.