Italian Soups


This is a very classic recipe from Apulia.

Made with nothing more than cooked and pureed fava beans, flavored with the dense, fruity olive oil of the region and served with boiled chicory.



  • 2 cups (8 ounces) dried split fava beans
  • 2 medium all-purpose potatoes, peeled and quartered
  • 1 teaspoon fine sea salt
  • 1/2 cup extra virgin olive oil
  • 1 pound chicory or rape, stemmed, washed, parboiled and drained



Put the beans and potatoes in a pot, add enough water to cover, and add the salt.

Bring to a boil and boil uncovered for about 30 minutes, or until the beans are tender but not mushy.

Drain, reserving 1/4 cup of the cooking water.

Transfer the beans and potatoes to a food processor.

Add 1/4 cup plus 2 tablespoons of the oil and the reserved cooking water, and puree smooth.

Remove the puree to a saucepan and keep warm over very low heat.

Bring a large pot of water to a boil.

Add the chicory or rape and cook until tender, about 20 minutes.

Drain well, and spread the chicory on a serving platter.

Spoon the fava bean puree over the chicory or rape.

Drizzle the remaining 2 tablespoons olive oil over the top and serve immediately.

Variations: Serve the puree topped with strips of roasted red and yellow bell peppers.

Pack the fava puree into an oiled 4-cup mold, then unmold it onto the chicory for a party presentation.

Or use individual molds and serve on small portions of chicory.




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