Southern Italian Soup of Dried Favas Potatoes Cauliflower and
Discover the comforting flavors of Southern Italy with this hearty soup featuring dried fava beans, potatoes, and roasted cauliflower. This rustic recipe, packed with wholesome ingredients, combines the creaminess of slow-simmered favas and tender potatoes with the caramelized sweetness of oven-roasted cauliflower. Aromatic accents of garlic, oregano, and a bay leaf infuse every spoonful with Mediterranean warmth, while a drizzle of olive oil and a sprinkle of fresh parsley add the perfect finishing touch. This one-pot wonder, paired with crusty bread, is an ideal choice for a cozy, nourishing meal, whether you're seeking a plant-based dinner or a warming lunchtime indulgence. Perfectly suited for meal prep, it's a gluten-free and vegan-friendly dish that celebrates traditional Southern Italian cooking.
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Recipe Information
Ingredients
- 200 grams Dried fava beans
- 2 medium Potatoes
- 1 small head Cauliflower
- 1 Yellow onion
- 3 Garlic cloves
- 4 tablespoons Olive oil
- 1 liter Vegetable broth
- 1 Bay leaf
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoon Freshly ground black pepper
- 2 tablespoons Fresh parsley
- 500 milliliters Water
Instructions
Rinse the dried fava beans thoroughly under cold water and place them in a large bowl. Cover with water and soak for at least 8 hours or overnight. Drain before using.
Peel and dice the potatoes into 1-inch cubes. Remove the leaves from the cauliflower and break it into small florets. Set aside.
Chop the yellow onion finely. Mince the garlic cloves.
In a large soup pot, heat 2 tablespoons of olive oil over medium heat. Add the onion and garlic and sauté until softened and fragrant, about 3-4 minutes.
Add the soaked and drained fava beans to the pot along with the vegetable broth, 500 milliliters of water, and the bay leaf. Bring to a boil, then reduce the heat to a simmer. Cook for 45 minutes, stirring occasionally.
Meanwhile, preheat your oven to 200°C (400°F). Toss the cauliflower florets with the remaining 2 tablespoons of olive oil, a pinch of salt, and half the oregano. Spread them on a baking sheet and roast for 20-25 minutes until lightly browned.
After the fava beans have simmered for 45 minutes, add the diced potatoes, roasted cauliflower, and the remaining oregano to the pot. Continue to simmer for another 30 minutes or until the potatoes and beans are completely tender.
Season the soup with salt and black pepper to taste. Remove the bay leaf before serving.
Ladle the soup into bowls and garnish with freshly chopped parsley. Drizzle with a little more olive oil if desired.
Serve hot with crusty bread on the side.
Nutrition Facts
Calories |
2080 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.4 g | 89% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5272 mg | 229% | |
| Total Carbohydrate | 293.3 g | 107% | |
| Dietary Fiber | 80.2 g | 286% | |
| Total Sugars | 35.2 g | ||
| Protein | 88.1 g | 176% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 573 mg | 44% | |
| Iron | 25.5 mg | 142% | |
| Potassium | 7266 mg | 155% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
