Creamy Fava Bean and Chicory Soup

Ingredients

• 2 cups (400g) dried fava beans 2 cups (400g) dried fava beans
• 1 bunch chicory, roughly chopped 1 bunch chicory, roughly chopped
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 4 cups (1 liter) vegetable broth 4 cups (1 liter) vegetable broth
• 2 tablespoons extra virgin olive oil 2 tablespoons extra virgin olive oil
• 1/4 cup grated Parmesan cheese 1/4 cup grated Parmesan cheese
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 50g, 5g
• Protein: 15g
• Fiber: 12g
• Salt: 1.5g

Preparation

1. 1.
   Soak the dried fava beans in water overnight. Drain and rinse.
2. 2.
   In a large pot, heat the olive oil over medium heat. Add the onion and garlic and sauté until translucent.
3. 3.
   Add the soaked fava beans and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for about 1 hour or until the fava beans are tender.
4. 4.
   Remove about half of the cooked fava beans from the pot and set aside. Using an immersion blender or a regular blender, blend the remaining soup until smooth and creamy.
5. 5.
   Return the reserved fava beans to the pot and add the chopped chicory. Simmer for an additional 10 minutes until the chicory is wilted.
6. 6.
   Season with salt and pepper to taste.
7. 7.
   Serve the soup hot, drizzled with extra virgin olive oil and sprinkled with grated Parmesan cheese.

Treat your ingredients with care...

• Fava beans — Soaking the dried fava beans overnight helps to reduce the cooking time and ensures they become tender. If fresh fava beans are available, they can be used instead, but they will require less cooking time.
• Chicory — Make sure to wash the chicory thoroughly to remove any dirt or grit. You can adjust the amount of chicory according to your preference for bitterness.

Tips & Tricks

• For a creamier texture, you can blend all of the cooked fava beans instead of reserving half.
• Add a squeeze of lemon juice before serving to brighten the flavors.
• Serve the soup with crusty bread for a complete meal.
• If you prefer a smoother soup, you can strain it through a fine-mesh sieve before serving.
• Experiment with different herbs and spices such as thyme or red pepper flakes to add extra flavor.

Serving advice

Serve the Creamy Fava Bean and Chicory Soup hot in individual bowls. Drizzle each serving with a generous amount of extra virgin olive oil and sprinkle with grated Parmesan cheese. Accompany the soup with crusty bread for a satisfying meal.

Presentation advice

Garnish each bowl of soup with a sprig of fresh parsley or a sprinkle of chopped chives to add a pop of color. Serve the soup in rustic ceramic bowls to enhance the Italian charm.