Ready for this creamy soup: Fave and Cicoria recipe? Within the ultimate Italian comfort food there are the smooth and creamy soups, and this broad bean and chicory one, is a classic of “Cucina povera”.
For “Cucina povera” we intend the humble way of cooking of the traditional peasant/poor/simple dishes, with recipes born out of necessity, using the ingredients at hands, and prepped in an uncomplicated and relatively quick ways.
Like most dishes in this category, they are healthy (in their simplicity and zero-waste approach), and represent that type of authenticity that has been somehow lost in our modern life. However, they are too good to forgo, even when you can afford something “deluxe” 😉
Welcome to our plant-based recipes collection, in collaboration with OttimoBlog.com | Here happily edited and translated by Orsola 🤓
Recipe for Creamy Soup: Fave and Cicoria
For the gluten-free version, just replace the regular croutons with GF bread and… Buon appetito!
[servings: 2 | total time: 1 hour 15 minutes | difficulty: easy]
| Please note that the info and directions provided for the recipe are indicative: the end result may vary from person to person |
Ingredients
- 200 g hulled broad beans
- 1 bunch of chicory (taraxacum)
- 1 bay leaf
- 1 clove of garlic
- oil (*) to taste
- salt and pepper to taste
- bread for croutons
About the oil (*) – Unless otherwise specified, we may use
organic and cold-pressed evo oil or sunflower seed oil, (the high-oleic
type for frying).
Directions
- If you’re using dry broad beans. Soak the beans for 8, up to 12 hours, they must be very soft. After soaking, rinse them and set aside for cooking.
- If using fresh (or fresh frozen) start from step 2.
- Boil the fava beans in plenty of water (with the bay leaf), until tender. Set aside.
- Discard the hard stem and wash the chicory well. Boil it in plenty of salted water for 7 to 9 minutes. Then drain it well and set aside.
- Drain the cooked broad beans and place them in the blender with a pinch of salt and 2 tablespoons of oil. Add pepper to taste.
- Blend until you create a very soft cream/purée.
- Cut the chicory coarsely and sauté it in a pan (with some oil) and a clove of garlic.
- For some light croutons, I recommend to bake it in the oven at 160°C for 15-20 minutes, or until golden.
Presentation
- In a bowl, serve the chicory placed on the fava cream… as in the video (it’s in Italian).
- Eventually sprinkle some plant-based grated cheese (try our Ottimo! Grattugiato), and drizzle a bit of oil on the top.
- Add the croutons and serve immediately. Enjoy!
Interesting links
- Here’s another delicious recipe using fava beans (broad beans), the Vignarola
- Qui trovate la ricetta in italiano per la crema di fave e cicoria
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