Warm up with a protein rich soup. A traditional Apulian recipe,the soup retains all the simplicity and the taste of a Mediterranean dish.
Photo by G. Giustolisi
Legumes are a noble and filling food for added protein or as a meat substitute. Both in summer and in winter soups are an important source of protein in meals.
Dried Fava beans, in particular, have a very delicate flavor and contain less calories than other legumes. This traditional Apulian recipe (In Italy known as Puglia, South of Italy) retains all the simplicity and the taste of a Mediterranean dish.
- 300 g (10 ½ oz) dried fava beans
- a stalk of celery
- 1 red onion
- 1 carrot
- extra virgin olive oil to taste
- salt to taste
- Let the dried fava beans in cold water overnight with a pinch of baking soda.
- Drain the beans and put them in a pot with salted water, cook for about an hour along with the celery, onion and carrot, previously washed and cut.
- When the beans have reached a creamy consistency, turn off the heat, sprinkle with grated ginger or powder (one teaspoon).
- Serve the puree with toasted homemade bread (or gluten-free bread, if intolerant) and seasoned with extra virgin olive oil.