Creamy Fava Bean Soup with Escarole and Crostini
Category: First Courses
Serves: 4
This delightful dish, known as Crema di Fave con Scarola e Crostoni, combines the earthy richness of fava beans with the slightly bitter taste of escarole, all brought together with crispy pancetta and toasted crostini for an added layer of texture. Perfect for a cozy family meal or a special gathering, this Italian-inspired soup is full of flavor and comforting warmth.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Fresh fava beans | 4 kg |
| Escarole (or endive) | 500 g |
| Smoked pancetta | 4 slices |
| White onion | 1 |
| Vegetable broth | 500 ml |
| Extra virgin olive oil | 30 ml |
| Salt | To taste |
| Fresh mint | To taste |
| Homemade rustic bread | 4 slices |
Instructions:
-
Prepare the Fava Beans:
Begin by preparing the fresh fava beans. Open the pods, remove the beans, and peel off the outer skin of each bean. Place the peeled beans in a bowl and set them aside. -
Prepare the Escarole and Onion:
Peel and finely slice the onion. In a large pan, heat a drizzle of extra virgin olive oil over medium heat. Add the sliced onion and sauté until it softens and becomes translucent. Then, add the escarole and a pinch of salt. Cover the pan and let the vegetables cook for a few minutes, stirring occasionally until the escarole wilts. -
Blend the Soup:
Once the escarole and onion are cooked, transfer them to a tall and narrow container. Add the prepared fava beans to the container, followed by the vegetable broth. Use an immersion blender to blend the mixture until smooth and creamy. If the soup is too thick, you can add a little more broth or water to reach your desired consistency. Taste and adjust the seasoning with additional salt if necessary. -
Prepare the Crostini:
While the soup is blending, slice the rustic bread into thick pieces. Lay the bread slices on a baking sheet lined with parchment paper. Sprinkle the slices with a little salt and drizzle with a bit of olive oil. Toast the bread in the oven at 180°C (350°F) for about 10 minutes, or until golden and crispy. -
Cook the Pancetta:
In a separate pan, cook the smoked pancetta over medium heat. There’s no need to add oil as the pancetta will release its own fat. Fry the pancetta until it becomes crispy on both sides. Once cooked, remove the pancetta from the pan and cut it into smaller pieces for garnish. -
Assemble the Dish:
Serve the creamy fava bean and escarole soup in individual bowls. Top each serving with the crispy pancetta pieces and garnish with fresh mint leaves for a refreshing contrast. Accompany the soup with the warm, toasted crostini on the side. -
Enjoy:
Your creamy fava bean soup with escarole and crostini is now ready to be enjoyed. The smooth, rich texture of the soup combined with the crispy pancetta and toasted bread creates a perfect balance of flavors. Serve immediately while hot and savor every spoonful!
This Crema di Fave con Scarola e Crostoni makes for a satisfying, healthy, and delicious meal that’s sure to impress your guests or provide comfort on a cool evening. Perfect as a first course or a light main dish, it’s a wonderful representation of rustic Italian cooking at its finest. Enjoy!
