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Fava Bean Soup Recipe

As the weather turns cold, warm up with this hearty soup.

Fava Bean Soup


1/2 pound white fava beans
1/4 cup chopped Italian parsley
4 redskin potatoes, quartered
1 small red onion, finely chopped
1 sweet red pepper, diced (save a little for garnish)
1 garlic clove, minced
5 sprigs rosemary (1 for the soup, 4 for garnish)
1 bay leaf
1/4 teaspoon of fresh thyme, finely chopped
1/2 teaspoon salt
1/2 teaspoon fresh ground, black pepper
1 teaspoon extra-virgin olive oil
3 quarts beef stock (you may substitute ham stock or vegetable stock)

In a stock pot, soak the beans in the beef stock for 6-8 hours in the refrigerator.

When the beans are soft add the olive oil, 1 sprig of rosemary, thyme, salt, and the bring mixture to a slow simmer.

  • Cover, but let the pot vent so the beans don't foam up, and simmer about 90 minutes (until the beans are almost tender).

    Add the remaining ingredients and continue to simmer the beans for another 20-30 minutes, until both potatoes and beans are completely tender.

    Serve in a wide bowl, garnish with diced red pepper and rosemary.

    Serves 4

    Bella Italian Food Recommends Soups of Italy: Cooking over 130 Soups the Italian Way

    Book Description:
    A wonderfully descriptive book! It is easy to use, but never looses sight of the unique nature of Italian soups. Regional favorites are offered.

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