Name: Zuppa di Fave Secche (Dried Broad Bean Soup)
Yield: Serves 6-8
Cuisine: Italian
Ingredients: sea salt and freshly ground black pepper; 3 tablespoons olive oil; extra virgin olive oil; 3 garlic cloves, peeled and chopped; 1 kg (2.¼ lb) Swiss chard with stalks; 250 g (9 oz) dried broad beans, soaked and cooked

Preparation info

Serves
6-8

Difficulty
Easy

Appears in

The River Café Cookbook

By Rose Gray and Ruth Rogers

Published 1995

About

Dried broad beans have a totally different flavour and texture from fresh ones. In fact they taste soft and nutty, rather like chestnuts.

Ingredients

250 g (9 oz) dried broad beans, soaked and cooked
1 kg (

Europe
Italy
Starter
Mediterranean
Vegan
Gluten-free
Soup

Method

Cook the beans, retaining their cooking water.

Remove the leaves from the chard stalks and shred them. Cut the upper part of the stalks into matchsticks. Blanch the stalks first in boiling salted water until tender – 5 minutes or so – then briefly blanch the leaves.

In a large saucepan, gently fry the garlic cloves in the olive oil until light

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Ingredients

Method

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