Fresh fava beans* are use. After cooking for a long time, they made a creamy soup. The figs add sweetness to the soup.
Zuppa di Fave e Fichi Secchi
Serves 4
soak beans overnight
soak beans overnight
1 pound (455 g) dried fava beans, soaked overnight, drained, and peeled
1 cups (240 g) each organic: shredded carrots; sliced white and green parts of washed leeks; and chopped celery
dried chopped figs
sage and bay leaves
olive oil
(gluten free) croutons or toasted or grilled bread for serving
1. In a pot of 3 quarts (3 l) of cold water, add the peeled fava beans, carrots, leeks, celery, figs, sage and bay leaves.
2. Bring to a simmer and cook until the beans are tender and almost dissolved to make a creamy soup.
3. Stir in little oil.
4. Sever with the bread floating on top.
*also called: vicia faba, broad bean, faba bean, field bean, bell bean, or tic bean; native to North Africa, southwest and south Asia
flowering fava bean plant
