Fave and Escarole Soup

This soup is perfect at any time of the year, as it helps our overworked and underpaid livers do their jobs more efficiently which makes us all happier campers in a world where that’s not always so easy. With origins in Puglia, this is the epitome of “la cucina povera,” the food of the poor, but really it should be called the food of the smart!

Makes 2-3 servings

Ingredient List:

• 1 cup dried peeled fava beans, soaked overnight or 1-2 hours with a generous pinch baking soda
• Extra virgin olive oil
• 2-3 cloves fresh garlic, peeled, left whole
• ½ small yellow onion, diced
• Generous pinch crushed red chili flakes
• Spring or filtered water
• 1 large head escarole (or other bitter green), rinsed well
• Sea salt

Step By Step Instructions:

Drain and rinse the fava very well. Place the beans in a sauce pan with 3 times the amount of water. Bring to a boil; reduce heat to low and cook, covered until tender, about one hour, checking them to be sure there is enough water and they don’t scorch.

While the beans are almost ready, place a small amount of olive oil, garlic cloves and onion in a soup pot over medium heat. When the onions begin to sizzle, add a pinch of chili flakes and cook, stirring until the onions are shiny with oil. Transfer the beans and their cooking liquid to the pot with the onions and add water to cover the beans generously. Bring to a boil; reduce heat to low and simmer until the beans are quite soft.

Using an immersion blender, puree the soup until smooth. Season to taste with salt and return to the stove top to simmer, covered over very low heat.

Place a small amount of oil in a skillet. Coarsely chop the rinsed escarole and add to the oil. Sauté until it wilts and turns a deep, rich green, about 4-5 minutes.

To serve, spoon soup into bowls and top with a mound of sautéed greens. Drizzle with olive oil and serve hot.