Favata Soup or Sicilian Fava Bean Soup
Dried fava beans are under appreciated and over looked. They take a little bit of work. Don’t let that sentence scare you, this is one the easiest soups I’ve ever made and more importantly, it was delicious, filling and healthy.
1 LBS Dried fava beans soaked overnight
1 Large red onion, chunked
3 Cloves of garlic, peeled and left whole
1 Large carrot, peeled and chunked
7 Cups chicken stock or vegetable stock, you want the beans to be covered in liquid
14oz or so, of plum Italian tomatoes don’t skimp on these, plum tomatoes are the best!
Fresh thyme sprigs to taste. I love thyme, I use a lot! Dried is fine.
Fresh rosemary sprigs to taste, I ‘m not crazy about rosemary so I use a little. Dried is fine.
You could use oregano, marjoram, basil, or fennel.
1-2 tsp kosher salt
Ground pepper to taste
2 glugs of Marsala wine or fruity white wine
Soak beans overnight in a large vessel or pot. It’s best to keep them in the refrigerator. The beans will absorb a lot of water which is good! It will make the next step easier.
Decide if you’re going to peel the beans. Pros of peeling beans: they cook faster and are less woody tasting. Con: Time consuming. If you’re fussy about texture, definitely peel the beans.
Strip the outer shell of the bean by pushing the inner bean out or ripping it off. If they’ve soaked up enough water, this should be relatively easy. If the bean is puckered but won’t peel, throw it in the pot any way, it will add texture to your soup. Throw out beans that haven’t puckered or absorbed any water at all. Throw out outer shells.
Put all of the ingredients in a large soup pot and bring to a boil.
Turn down the heat to medium low and let simmer 60-90 minutes or until the beans are soft and flaked looking. Stir occasionally to keep from sticking.
Remove from heat and let it rest for 15 minutes. Using an emulsion blender, puree the soup. If you don’t own an emulsion blender, go buy one right now! They are one of man’s greatest inventions.
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