Zuppa di Fave Fresche

Begin by shelling the fresh fava beans. Bring a pot of lightly salted water to a boil. Add the shelled fresh fava beans and blanch for 2 minutes. Drain them and immediately transfer to an ice bath to stop the cooking. Once cooled, peel the outer membrane from each fava bean, revealing the bright green inner bean. Set aside.

In a large, heavy-bottomed pot or Dutch oven, heat the Extra-virgin olive oil over medium heat. Add the diced Pancetta dolce and render until crispy, about 5-7 minutes. Remove the crispy pancetta with a slotted spoon and set aside, leaving the rendered fat in the pot.

Add the finely chopped Yellow onion to the pot and sauté until softened and translucent, about 5 minutes. Add the minced Garlic and cook for another minute until fragrant, being careful not to burn it.