질문하기
Dried fava bean soup simmered until creamy is hearty southern Italian winter nourishment. Vegetarian, high protein, and mediterranean, this family soup supports weight loss and clean eats.
Soak the dried fava beans overnight in plenty of cold water, then drain and rinse well before cooking.
In a large soup pot, heat 1 tablespoon of olive oil over medium heat. Add chopped onion, celery, and carrot, and sauté for 5 minutes until softened but not browned.
Add the soaked fava beans, peeled and cubed potato, bay leaf, and 7 cups water to the pot. Raise the heat to bring to a gentle boil.
Reduce heat to low and simmer uncovered for 60–75 minutes, stirring occasionally to keep beans from sticking. Skim off foam and discard as needed.
When beans are soft and soup is creamy, remove the bay leaf. Season with salt and black pepper. For extra smoothness, mash some beans with a wooden spoon, and stir in remaining olive oil off heat. Serve hot, drizzle with more olive oil if desired.
