The pasta and fava beans or lolli with fava beans is a soup of pasta and dried fava beans: a humble dish typical of the county of Modica in the province of Ragusa.
The soup with dried fava beans with skin is traditionally prepared with homemade fresh durum wheat pasta in a shape called lolli in Modican dialect, similar to smooth cavatelli.
For simplicity, I prepared my soup of pasta and dried fava beans using whole-grain Sardinian gnocchetti or whole-grain cavatelli.
• As for fava beans, I prepare several portions to have a small and practical stock in the freezer:
– cooking dried fava beans with the skin in a pressure cooker.
This way, just defrost them in time and in a few minutes the pasta will be ready without using canned legumes.
Otherwise, remember that dried fava beans need soaking [12-24 hours].
If you have doubts about the quantities to prepare, I have noted the weight changes of legumes from raw to cooked: dried fava beans raw and cooked weight.
The preparation times, of course, vary depending on whether you use dried fava beans or already cooked fava beans.
In the case of brothy first courses, to avoid glycemic spikes, it is advisable to cook the pasta separately, then rinse and add it to the brothy sauce prepared separately; this way the starch released by the pasta in the cooking water is eliminated.
FAVA BEANS AND DIABETES
– Can diabetics eat fava beans?
The glycemic index of fava beans [GI 40] is higher than that of other legumes and it increases with cooking.
In cases of hyperglycemia, prediabetes, and diabetes, cooked fava beans should therefore be consumed in moderation [always according to your dietary plan, ours includes them].
- Difficulty: Easy
- Cost: Inexpensive
- Portions: 2 People
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 1 cup whole grain pasta (Sardinian gnocchetti or cavatelli or lolli)
- cooked boiled dried fava beans with skin (for 2 people)
- 1 pinch garlic powder
- to taste onion
- to taste celery
- 4 parsley stems
- 1 cup cup water (1/4 + 3/4 cup or more)
- 1 vegetable stock cube (homemade)
- to taste tomato sauce (homemade)
- 1 pinch salt
- 1 pinch mixed peppercorns (with grinder)
- 1 tablespoon light basil pesto (or basil)
- 1 drizzle extra virgin olive oil (raw)
Suggested Tools
- 1 Casserole
- 1 Pot
Preparation
Watch the reel on Instagram → HERE.
Prepare the dried fava beans with the skin following the procedure described in cooking dried fava beans with the skin in a pressure cooker or, if you already have them ready in the freezer, defrost a double portion.
In a casserole, heat a sprinkle of garlic powder.
Add sliced onion and chopped celery, a few parsley stems for flavor, and let soften for a few seconds.
Add 1/4 cup of water and wait for it to sauté.Add the fava beans to the casserole.
Add:
• 3/4 cup of water;
• a vegetable stock cube;
• 2-4 tablespoons of tomato sauce;
• a pinch of salt;
• a pinch of pepper;
bring to a boil, lower the heat, and continue cooking for a few minutes; the fava beans should remain whole, and the consistency should remain brothy.Once off the heat, the fava beans will thicken.
In another pot, cook the pasta and drain it.
In the case of brothy first courses, to avoid glycemic spikes, it is advisable to cook the pasta separately, then rinse and add it to the brothy sauce prepared separately; this way the starch released by the pasta in the cooking water is eliminated.
Meanwhile, bring the fava beans back to a boil and, if you find it necessary, add some water to bring them back to the desired consistency.Add the pasta to the casserole with the fava bean soup and mix.
Add the basil leaves [or a tablespoon of light basil pesto] and mix.Plate.
Add a drizzle of raw oil and grind some more pepper.Your pasta and fava beans or lolli with fava beans is ready.
Enjoy your meal!
The combination with pasta, rice, or other grains allows better absorption of the proteins in legumes.
The grains included in these dishes compensate for the amino acids missing in legumes, making it possible to obtain a complete amino acid pool.
Choose preferably whole grains.
For more information: how to combine legumes in the diet.
Notes
Hyperglycemia, prediabetes, and diabetes. Here you find dedicated recipes.
Remember:
• start the meal with a generous portion of vegetables [raw or cooked];
• a balanced meal should contain all nutrients: carbohydrates, proteins, fats & fibers;
• always prepare it respecting the proportions and food combinations indicated in your dietary plan.
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