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Hearty Fava Bean Soup

Hearty Fava Bean Soup


Warm up with a protein rich soup. A traditional Apulian recipe,the soup retains all the simplicity and the taste of a Mediterranean dish.

Hearty Fava Bean SoupPhoto 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.

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Veronica Lavenia
Course Main
Cuisine Italian
Servings 4


  • 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.


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