Bessara Fava Soup

Ingredients

What you’ll need

• 1 lb (about 2 cups) dried skinless split fava beans (soaked for 4 hours or overnight)
• 8-10 large cloves of garlic (peeled, left whole)
• 6 cups of fresh water (or vegetable stock)
• 1/2 cup high-quality extra virgin olive oil (divided)
• 2 tsp ground cumin (divided)
• 1 tsp salt (to taste)
• 1/2 tsp freshly ground black pepper
• 1/2 tsp cayenne pepper or sweet paprika (for garnish)

Method

How it comes together

1. 1

   Simmer: Combine split fava beans, whole garlic, and 6 cups water in a large pot. Bring to a boil, skimming off any foam.

2. 2

   Cook Tender: Reduce heat to medium-low, cover partially, and simmer (approx. 190°F / 88°C) for 1 hour to 1 hour and 15 minutes, until the beans are completely soft and falling apart.

3. 3

   Season: Stir in 1/4 cup olive oil, 1 tsp cumin, salt, and black pepper.

4. 4

   Blend: Purée with an immersion blender until completely smooth and velvety. Whisk in a splash of warm water if too thick.

5. 5

   Heat through: Simmer on low for 5 minutes.

6. 6

   Plate: Ladle into bowls, drizzle generously with the remaining 1/4 cup of olive oil, and dust decorative lines of cumin and cayenne on top. Serve with crusty bread.