| |
|
|
|
| |
Vegetarian
Recipes - Fava Bean Soup Recipe
|
|
|
|
|
|
| |
|
Fava Bean Soup Recipe
Ingredients
Serves 4
-
generous 1
quart/1.25
liters water
-
1 1/2 cups/300 g
dried fava beans/broad beans, soaked for
12 hours, drained and well rinsed
-
small bunch of wild fennel, coarsely chopped
-
1/2 chile pepper, whole or crumbled,
seeded
-
salt to taste
-
4 slices of 2-3-dayold
coarse white bread, toasted
-
4 tbsp extra-virgin olive oil
Method:
-
Bring the water to a boil in a heavy-bottomed saucepan
and add the beans. Partially cover, and simmer for about
3 hours over a low heat, stirring from time to time.
-
Add
the fennel and the chile pepper after
1 1/2
hours.
-
After 2 hours, stir more frequently, crushing the beans
as much as possible with a large wooden spoon. They
should 2 gradually turn into a coarse puree.
-
Add a
little boiling water if the soup becomes too thick.
Season with salt only when the beans are cooked.
-
Place the toasted bread in heated soup bowls and drizzle
with a little oil. Ladle the soup over the bread,
drizzle with the remaining oil, and serve piping hot.
|
|
|
|
|
|
|
|
|
