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.
300 g (10 ½ oz) dried fava beans
a stalk of celery
1 red onion
extra virgin olive oil to taste
Pinch of sea salt
2 tbsp Extra virgin olive oil
- Let the dried fava beans in cold water overnight with a pinch of baking soda.
- 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.
- When the beans have reached a creamy consistency, turn off the heat and sprinkle with ginger.
- Serve the soup with homemade bread and season with extra virgin olive oil.