We can prepare dried fava bean soup all year round, and enjoy fresh favas from May to July. In any case, whether fresh or dried, fava beans are a rich source of protein and valuable minerals; they are a legume known since ancient Greece and were never missing from Roman tables.
Most foods lose vitamins and minerals during cooking, so eating them fresh helps preserve their nutritional properties. But the convenience of having them dried all year long has its advantages. Cooked favas can enrich soups and stews, combined with other vegetables they make complete dishes, and they also make excellent purees.
Fresh favas should be cooked immediately, while dried ones must first be soaked. Shelled dried favas (without the outer skin) need about 8–10 hours of soaking before cooking, while dried favas with the skin require at least 16–18 hours.
- Difficulty: Easy
- Cost: Economical
- Rest time: 12 Hours
- Preparation time: 30 Minutes
- Portions: 4People
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 3 cups dried fava beans (shelled (about 21 oz / 1.3 lb))
- 1.1 lb button mushrooms (champignon)
- 3 tsp jarred soffritto mix
- 1 clove garlic
- parsley (freshly chopped)
- to taste salt + pepper + olive oil
- 1/2 tsp baking soda
- to taste bread croutons (optional: also pane carasau)
Preparation
1 – The evening before, soak the dried shelled favas in a bowl with cold water and a scant 1/2 teaspoon of baking soda.
After about 10–12 hours they will be ready to rinse under running water and prepared for cooking.
2 – Put the favas in a pot with cold water and bring to a boil. From the moment the water boils, cook the favas for 1 hour and 30 minutes. Once cooked, drain them.
3 – In a saucepan, or even better a clay pot, add 4 tablespoons of olive oil and 4 tablespoons of jarred soffritto mix, see here how it’s made; alternatively chop half a carrot, celery, onion, garlic and parsley and sauté them in the oil.
4 – Add the favas to the soffritto, season with salt and ground pepper, stir while they absorb the flavors and lower the heat. Let them cook for about 20 minutes.
5 – Meanwhile, prepare the sautéed mushrooms which you will have cleaned and sliced. In a pan put the oil with 1 clove of garlic, add the mushrooms and sauté them for 10 minutes until they have released and reabsorbed their liquid. At the end of cooking, salt, pepper and sprinkle with chopped fresh parsley.
6 – When the favas are done, half will naturally be reduced to a puree and half almost whole. Decide whether to serve them this way or to mash them all into a puree using a fork directly in the pot.
7 – Serve the favas with a few tablespoons of sautéed mushrooms in the center, drizzle with a little olive oil and add some bread croutons. You can use pane carasau placed at the bottom of the bowl and around the soup.
As always, enjoy your meal!!
