The Apulian broad bean and chicory soup encapsulates all the warmth and authenticity of Puglia, with its genuine flavors and traditions rooted in the land.
It is a true homage to rustic cuisine, a perfect combination of the sweetness of broad beans and the bitterness of chicory, creating a very flavorful contrast.
Let’s explore this delicacy together, which not only satisfies the palate but also tells a story of passion and simplicity that has accompanied the Apulian tables for centuries.
Ready to be captivated by a dish that tastes like home?
In the autumn or winter evenings, it’s almost mandatory to prepare the Apulian broad bean and chicory soup, with toasted bread and a drizzle of oil, or with crumbled taralli on top, so I recommend you don’t miss this gem from my land!!
With the pressure cooker, it takes just a few minutes!
OTHER INTERESTING RECIPES:
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 8 Hours
- Preparation time: 5 Minutes
- Portions: 2 People
- Cooking methods: Stovetop, Pressure Cooker
- Cuisine: Italian Regional
- Region: Puglia
- Seasonality: Fall, Winter, and Spring
Ingredients
- 10.5 oz dry, shelled, raw broad beans (I use split peeled ones)
- to taste vegetable broth
- 1 potato
- 1 bunch field chicory, raw
- to taste chili pepper
- extra virgin olive oil
- garlic powder (or 1 fresh clove)
- to taste salt
- bread (toasted, sliced)
- taralli
Tools
- Pressure Cooker
- Immersion Blender
- Set 3 Pot Dividers
Preparation of the Apulian Broad Bean and Chicory Soup
Soak the dry broad beans in cold water overnight. In the morning, rinse them under running water.
Prepare the vegetable broth with about 20 oz of water, a stalk of celery, carrot, and onion; salt and cook for about 20′.
In a large pan, sauté the oil with garlic powder and chili pepper.
Add the washed chicories and cook over medium heat for a few minutes over medium heat. Salt at the end of cooking.
Put the previously washed and peeled potato pieces in the pressure cooker, add the broad beans.
Pour in about 17 oz of hot broth, close with the lid and cook counting from the whistle, 5′. Then decompress.
Blend broad beans and potatoes with an immersion blender and if necessary, extend with a little broth.
Serve with a drizzle of raw oil, more chili if you like, and toasted bread slices.
