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 truly one of those, which my grandmother from Campania always prepared for me.
Today my mom prepares it, and I prepare it too.
I’m sure my fava bean soup will win you over not only for its taste but also for its creaminess.
Maybe often I get lost in not-so-succinct premises but I love to tell you about my dishes, because I put all the passion, ingenuity, and enthusiasm that belong to me.
If you love soups, creams, and minestrone, check out these other recipes right below:
- Difficulty: Easy
- Cost: Very economical
- Rest time: 12 Hours
- Preparation time: 40 Minutes
- Portions: 4 People
- Cooking methods: Slow cooking
- Cuisine: Italian
Ingredients
The ingredients are simple, easily available, and economical.
- 4 tablespoons extra virgin olive oil
- 12 oz dried fava beans (found in the supermarket)
- piccadilly tomatoes (6/7 small tomatoes)
- 1 teaspoon tomato paste (1 teaspoon)
- 10 leaves celery
- 10 leaves basil
- 3 sprigs parsley (by sprigs, I mean bunches)
- 1 carrot
- Half white onion (red onions or others are fine too)
- 1 garlic (whole, to be removed at the end of cooking)
- 1 cup water
- 13 tablespoons pasta (I use ditalini or tubetti type)
- to taste fine salt
- Half teaspoon baking soda
Tools
Below are the tools used to make the recipe.
For some, you will find the Amazon link which you can click directly from here, to proceed with a possible 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 in the evening for the next day.
After 12 hours rinse and peel the beans.
Set the beans aside and start preparing the soup.
In a pot, put 4 tablespoons of extra virgin olive oil, chop 6/7 small tomatoes.
Add a teaspoon of tomato paste and make a nice chop of all the flavors indicated among the ingredients:
celery, parsley, basil, carrot, and onion, then the garlic, but leave it whole, (it will be removed at the end of cooking).
Let the flavors wilt in the pot for about ten minutes.
Take the beans and pour them into the pot and let them blend 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 pot.
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 cooking of the pasta and once ready, check that the soup (the cooking liquid I mean) has not dried too much.
If so, adjust with the addition of a little 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 as a child and continues to do so as an adult.
Fava Bean Soup Storage
If you have some soup left over, let it cool completely after cooking before storing.
Put it in a hermetic container
Store in the fridge for 2–3 days
Before eating, heat it well (add some water if it has thickened)
FAQ (Questions and Answers)
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THANK YOU FROM THE HEART
