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:

  1. 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.

  2. Add the fennel and the chile pepper after 1 1/2 hours.

  3. 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.

  4. Add a little boiling water if the soup becomes too thick. Season with salt only when the beans are cooked.

  5. 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.