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.
Veronica is a born and raised Italian. She inherited her love for travel, passion for cooking and natural, sustainable, healthy slow food from her parents. Her works have appeared in 'Vegetarian Living', 'Veggie Magazine', 'Lifestyle food', 'Australian Good Food & Travel Guide', 'Chickpea' and 'Free from Heaven', among others. She is the author of "Panini: the simple tastes of Italian style bread"; 'The Rustic Italian bakery", "The Vegetarian Italian Kitchen" and "A Modern Italian table", published by New Holland Publishers Australia.