The fava bean soup is made from simple and genuine ingredients.
Today I want to offer you one of my beloved soups, this one in particular is one of my favorites.
Soups remind me so much of family warmth, traditions, and this is precisely one of those that my Neapolitan grandmother always prepared for me.
Today my mom prepares it and I do too.
I’m sure my fava bean soup will win you over not just for its taste but also for its creaminess.
Perhaps I often get lost in not very concise premises but I love to tell you about my dishes because I put all my passion, creativity, and enthusiasm into them.
If you love soups and velvety soups, also check out these recipes right below:
- Difficulty: Easy
- Cost: Very economical
- Rest time: 12 Hours
- Preparation time: 40 Minutes
- Portions: 4People
- Cooking methods: Low heat
- Cuisine: Italian
Ingredients
The ingredients are simple, easily available, and economical.
- 4 tablespoons extra virgin olive oil
- 12.3 oz dried fava beans (you can find them at the supermarket)
- piccadilly tomatoes (6/7 cherry tomatoes)
- 1 teaspoon tomato paste (1 teaspoon)
- 10 leaves celery
- 10 leaves basil
- 3 clusters parsley (by 3 clusters I mean bundles)
- 1 carrot
- Half white onion (if you have red onions or others, that's fine too)
- 1 garlic (whole, it will be removed at the end of cooking)
- 1 cup water
- 13 tablespoons pasta (I use ditalini or small tubes)
- to taste fine salt
- Half teaspoon baking soda
Tools
Here are the tools I used for the recipe.
For some, there is also an Amazon link that you can click directly from here, to proceed with a potential purchase.
- 1 Pot
- 1 Ladle
- 1 Knife
- 1 Bowl
Steps
To make the fava bean soup you need to soak the dried fava beans for at least 12 hours, with a pinch of baking soda.
I soak them overnight for the next day.
After 12 hours, rinse and peel the fava beans.
Set the fava beans aside and start preparing the soup.
In a saucepan, add 4 tablespoons of extra virgin olive oil, cut 6/7 cherry tomatoes into small pieces.
Add a teaspoon of tomato paste and make a nice mince of all the flavors listed in the ingredients:
celery, parsley, basil, carrot, and onion, then the garlic, but leave it whole (it will be removed at the end of cooking).
Sauté the flavors in the saucepan for about ten minutes.
Take the fava beans and pour them into the pot and mix with the rest of the ingredients for a few minutes.
At this point, heat 1 cup of water, salt it, and pour it into the saucepan.
Cook everything on low heat for about 40/45 minutes, until it starts to become creamy.
Add the pasta. For 4 people, I count 13 tablespoons of ditalini.
Check the pasta’s cooking and once ready, check that the soup (I mean the cooking liquid) hasn’t dried out too much.
If so, adjust with the addition of a bit of hot water.
The soup is ready to be enjoyed.
If you like, write to me and let me know if you liked it.
What a wonder. Creamy and genuine
I’m sure it will win you over, as it won me over when I was little and continues to win me over as an adult.
Storing the Fava Bean Soup
If you have leftover fava bean soup, let it cool completely after cooking before storing it.
Put it in an airtight container
Store it in the fridge for 2–3 days
Before eating it, heat it well (add a little water if it has thickened)
FAQ (Frequently Asked Questions)
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THANK YOU FROM THE BOTTOM OF MY HEART
