Autumn-Fall/Winter

Fava bean soup

Fava bean soup is one of the classic Italian dishes.

Legumes (pulses) are a noble and filling food for added protein or as a meat substitute. They are the perfect ingredient for comforting soups, to be enjoyed all year round, hot or cold.

Dried Fava beans have a very delicate flavor and contain less calories than other legumes. This traditional Apulian (Southern Italy) fava bean recipe retains all the simplicity and the taste of a Mediterranean dish. A vegan, natural and healthy dish, suitable for any occasion and so tasty with a sprinkle of ginger.

 

Serves 2-4

Ingredients

300 g (10 ½ oz) dried fava beans

a stalk of celery

1 red onion

1 carrot

extra virgin olive oil to taste

Pinch of sea salt

2 tbsp Extra virgin olive oil

 

Method:

  1. Let the dried fava beans in cold water overnight with a pinch of baking soda.
  2. Drain the beans and put them in a pot with salted water. Cook for about an hour, along with the celery, onion and carrot, previously washed and cut.
  3. When the beans have reached a creamy consistency, turn off the heat and sprinkle with ginger.
  4. Serve the soup with homemade bread and season with extra virgin olive oil.

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