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Vegetarian, Italy

Roman vignarola with bread

Roman vignarola is a spring vegetable stew of fava beans, peas, and artichoke hearts, simmered gently with spring onions and romaine lettuce. This recipe serves 4, takes 45 minutes, is easy to make, and costs €3.20 per person. The trick is cooking the vegetables covered with very little water so they keep their spring sweetness.

Tonight it's Roman spring in a pot, a vignarola of fava beans, peas, and artichokes simmering gently together.

Roman vignarola with bread
Total time
45 min
Difficulty
Easy
Cost per person
€3.20
Calories per person
720 kcalcalculated by Kiloach, your weight coach
Season
Spring

Vignarola is Italian spring captured in a pot. Fava beans bring softness, peas add a sweet note, artichoke hearts contribute a gentle bitterness, and romaine lettuce melts into a mild broth that ties everything together without cream or flour. Shaved pecorino and fresh mint give it the final lift that makes the dish come alive.

This is a dish to make when the weather turns warmer and you want vegetables that actually taste like something, no meat, no fuss required. It's an easy weeknight dinner, light on prep, but it also works on a Sunday evening when you want something comforting without feeling heavy, shared with family alongside good grilled bread for dipping.

The ingredients

4 people

Frozen foods

  • Fava beans, shelled (frozen) 400 g
  • Frozen peas 300 g
  • Frozen artichoke hearts 300 g

Fruits and vegetables

  • Spring onions 4
  • Romaine lettuce 1
  • Mint 4 sprigs

Dairy

  • Pecorino 50 g

Bakery

  • Country bread 1

Pantry

  • Olive oiloften in the pantry 5 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Gluten, Lactose

The step by step recipe

  1. Thinly slice the spring onions along with some of their green stems and sweat them in the oil over low heat. 6 min

    The spring onions shouldn't brown, they act as a sweet base.

  2. Add the artichoke hearts cut into quarters, a small glass of water, and salt, cover and let cook. 10 min

    Give them about ten minutes to become tender.

  3. Add the fava beans, let cook a few minutes, then add the peas. 10 min

    Add the peas at the end, they cook fast and keep their color.

  4. Stir in the shredded romaine lettuce and let it wilt for 3 minutes. 3 min

    The romaine melts down and releases a mild, almost sweet juice.

  5. Add pepper, stir in the chopped mint, shave over the pecorino, and serve with grilled bread.

    A drizzle of raw olive oil on each plate brings out all the flavors.

Our tips to get it right

  • Keep the lid tightly on during the covered cooking stage, steam is what tenderizes the vegetables without drowning them in water.
  • Taste and adjust the salt only at the end, frozen vegetables release water as they cook that can dilute the seasoning along the way.
  • Grate the pecorino right before serving over hot plates, it softens slightly and releases more flavor than if added too early.

The variations

  • Swap the pecorino for Parmesan if you prefer a milder, less salty flavor.
  • For an even more spring forward version, toss in a handful of baby spinach along with the romaine lettuce.
  • To save time, use finely sliced yellow onions instead of spring onions, the result stays close to the original.

What to serve it with

  • Grilled crusty bread
  • A glass of dry white wine
  • A simple tomato salad

Storage

Vignarola keeps 2 to 3 days in the fridge in a sealed container. It freezes well without the bread or pecorino, which you should add when serving. Reheat gently in a pot with a splash of water to bring back its softness.

Questions about this dish

Can you make vignarola with fresh vegetables instead of frozen?

Yes, if fava beans and peas are in season, use fresh ones in the same quantities. You'll need to shell them yourself, which takes more time but gives a brighter flavor.

Can vignarola be made ahead?

Yes, it actually tastes better reheated the next day once the flavors have had time to meld. Prepare it up to the romaine lettuce step, then finish cooking just before serving.

What can replace pecorino if you can't find it?

Parmesan works well as a substitute, with a slightly milder flavor but just as satisfying. Avoid overly soft cheeses, which would change the texture of the dish.

Is vignarola a good dish for kids?

Some kids might be hesitant about the artichoke or the soft texture of cooked lettuce. You can blend a small portion separately to make it easier for younger eaters.

How long does it take to make a Roman vignarola with bread?

Count 45 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a Roman vignarola with bread?

About 720 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a Roman vignarola with bread cost?

About €3.20 per serving, or €12.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose. Always check the labels of the products you buy.

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