Zuppa di Fave Secche

Dried Broad Bean Soup

Preparation info
  • Serves


    • Difficulty


Appears in

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.



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