A hearty soup made from dried fava beans, garnished with olive oil and cumin, perfect for cozy gatherings. This soup can be stored in the refrigerator for up to 3 days. It can also be frozen for up to a month. Reheat gently before serving.
Rinse the dried fava beans under cold water and soak them in plenty of water for at least 8 hours or overnight.
Drain the soaked beans and place them in a large pot. Add 1 liter of fresh water and bring to a boil over medium-high heat.
Once boiling, reduce the heat to low and skim off any foam that forms on the surface. Add the chopped onion and minced garlic to the pot.
Cover the pot and simmer for about 45 minutes, or until the fava beans are tender. Stir occasionally and add more water if necessary to keep the beans submerged.
Once the beans are cooked, use an immersion blender to puree the soup until smooth. If you prefer a chunkier texture, blend only half of the soup.
Stir in the ground cumin, salt, and black pepper. Adjust seasoning to taste and let the soup simmer for an additional 5-10 minutes.
Ladle the soup into bowls and drizzle with extra virgin olive oil. Garnish with chopped parsley before serving.
This soup can be stored in the refrigerator for up to 3 days. It can also be frozen for up to a month. Reheat gently before serving.
0 servings
1 bowl (about 250 ml)
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.