Ingredients Jump to Instructions ↓

  1. 1 quart/1 1/4 liters water

  2. 1 1/2 cups/

  3. dried fava beans/broad beans, soaked for 12 hours, drained and well rinsed

  4. small bunch of wild fennel, coarsely chopped

  5. 1/2 chile pepper, whole or crumbled,

  6. seeded salt to taste

  7. 4 slices of 2-3-dayold coarse white bread, toasted

  8. 4 tbsp extra-virgin olive oil

Instructions Jump to Ingredients ↑

  1. Method :

  2. Bring the water to a boil in a heavy-bottomed saucepan and add the beans. Partially cover, and simmer for about 3 hours over a low heat, stirring from time to time.

  3. Add the fennel and the chile pepper after 1 1/2 hours.

  4. After 2 hours, stir more frequently, crushing the beans as much as possible with a large wooden spoon. They should 2 gradually turn into a coarse puree.

  5. Add a little boiling water if the soup becomes too thick.

  6. Season with salt only when the beans are cooked.

  7. Place the toasted bread in heated soup bowls and drizzle with a little oil. Ladle the soup over the bread, drizzle with the remaining oil, and serve piping hot.


Send feedback