Fava Beans and Chicory Soup, also known as “Puree of Fava Beans and Chicory” is a traditional dish from Puglia, a southern region in Italy.

This dish has rural origins as it was consumed by peasants especially on days of the week when meat was forbidden.

In my hometown Andria, the simple puree is also called “Martinese” to recall the town nearby called Martina Franca where the dish was originally created.

This recipe has been running for generations in my family, I am sure there are lots of different ones around though!


Ingredients 4/6 people:

250 gr split Fava Beans

750 gr Chicory or Spring Greens

1 stalk of Celery

1 small Onion

4 small Tomatoes (or 2 medium sized)




Soak the fava beans in abundant water for 1 hour.

Drain, rinse well and put in a pan covered with enough cold water so that the level of water  is half an inch over the beans.

Put the lid on the pan and simmer on a low flame for about 30 minutes.

After 30 minutes add the chopped vegetables and keep cooking for further 30 minutes, always covered, always on a low flame.

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Now get the greens ready by chopping them in 2 inches size and boiling them in hot salted water for 20 minutes.

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Drain, punt in cold water, drain again and squeeze excess water with your hands.

Set the Chicory aside.

Put 3/4 of the Puree in a food processor and give it a good whizz. Return the puree to the original pan and mix it with the “rough” fava Beans soup.

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Adjust with salt, add the greens and simmer gently for about 10 minutes.

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Serve with a slice of toasted bread and, if you like, some chilli pepper oil.





This post is also available in: Italian