Provenance Soup (Dried Fava Bean Soup, Mantova-style)

Directions

1. Soak dried fava beans in cold water overnight (12-18 hours). Cover beans by at least 4 inches of water
2. When ready to make the soup, drain, rinse and drain beans again
3. Finely dice the celery and onion
4. Bring a large stock pot to medium heat and sauté the onions and celery in olive oil until softened (approximately 7 minutes). Stir occasionally. Do not let the onions brown. Add the minced garlic to the pot in the last minute
5. While the onions and celery are sautéing, wash and peel your potato(es). Slice in 1/4 inch (1/2 cm) medallions
6. Add the beans to the pot with the sautéed onions and celery, then top with the potato slices. Cover all beans and vegetables with water by 1 inch (2-3 cm)
7. Bring to a boil, stir, and then reduce to a simmer and cover. On medium-low, gently simmer for 75-90 minutes until the beans are soft. If you keep the lid covered, you ought not need to add any water. Stir occasionally to avoid beans burning on the bottom of the pot. At 75 minutes, test a bean for softness/doneness by eating one
   1. Dried fava beans are hard by nature. When fully cooked through, they should be soft, but will still feel a little al dente. Keep simmering until they are fully soft. Unless you dry fresh beans yourself, you’ll have no idea how old the beans are. Older beans take longer to cook through, thus the wider range of cooking time.  Mine, for example, took 90 minutes because they’ve been in my cupboard for over a year (or two… who’s counting?)
8. Once the beans are soft, save one cup of the bean broth (set aside)
9. Add the kosher salt and pepper and use an immersion or regular blender to puree the beans. Blend to your desired consistency (I like mine smooth).
10. Once blended, check for salt-level and for the soup’s consistency. If it is too thin, bring it back to the stove and simmer until it’s reduced to your liking. If it’s too thick, either add chicken broth or the reserved bean stock to loosen it. If you added chicken broth, return the pot to a simmer and simmer for 5 minutes to ensure it’s fully integrated
11. Ladle soup into bowls or cups, and drizzle with your best quality extra virgin olive oil
12. Serve with a side of bitter greens (example: chicory (traditional style), grilled or baked radicchio, collard greens, swiss chard, etc.)

*It’s So(fritto) Fun!:  As mentioned above, soffritto is the Italian word for a carrot, onion and celery mix, a standard flavoring base for stocks and soups. The French name is Mire Poix. In a classic Soffritto or Mire Poix, the recipe is two parts onion to one part carrot and celery. The American Cajun/Creole version of soffritto is named “Holy Trinity.” However, this version swaps out the carrot for a green bell pepper. In the recipe, above, I did not use carrots because I didn’t want to add any sweetness.