Serves 8 +

Notes

When dry fava beans are cooked long enough, they disintegrate and make a very creamy, velvety soup. The addition of the chopped figs gives this soup a unique, delicious, sweet tinge.

Ingredients

  • 2 pounds dried fava beans, soaked overnight and peeled
  • 2 cups peeled, shredded carrot
  • 2 cups sliced white and light green parts of leeks
  • 8 ounces dried figs, finely chopped
  • 8 fresh sage leaves
  • 4 fresh bay leaves
  • 2 tablespoons kosher salt
  • ¼ cup -extra--virgin olive oil
  • Croutons or toasted or grilled bread, for serving
Lidia’s Commonsense Italian Cooking

Cookbook

Lidia’s Commonsense Italian Cooking

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Directions

In a large soup pot, combine 6 quarts of cold water, the peeled favas, carrots, leeks, celery, figs, sage, and bay leaves. Bring to a simmer, and cook until the favas are very tender and have partially dissolved to make a creamy soup.

Season with the salt, and stir in the olive oil. Serve the soup with croutons or grilled bread floating on top.

Lidia’s Commonsense Italian Cooking

Cookbook

Lidia’s Commonsense Italian Cooking

buy now