Fava Bean and Beet Green Soup, or Fave e Aiete: During the middle ages it was custom in some parts of Italy to prepare a fava bean soup to give to the poor on November 2, in memory of the dead. This version of the soup is from Basilicata.
Prep Time: 8 hours, 30 minutes
Cook Time: 2 hours,
Ingredients:
- 14 ounces (400 g) dried fava beans
- 18 ounces (500 g) beet greens
- 2 cloves garlic, crushed
- Olive oil
- Salt to taste.
Preparation:
Begin by rinsing the beans, removing any stones that may be mixed in with them, then put them in a pot with ample water to cover and leave them over night. Cook them the next day until tender and blend them; check seasoning.Pick over the beet greens, discarding any really tough ribs, wash them very well, and heat them until the wilt completely in a large pot (the water left over from the rinsing will be sufficient). Squeeze out the excess moisture and chop them coarsely.
Reheat the bean puree. Heat about a quarter cup of olive oil in a skillet, sauté the crushed garlic until it begins to darken (don't let it brown), and then stir in the greens. Cook briskly for a few minutes, stirring to keep them from sticking, and as soon as the greens are done combine them with bean puree. Check seasoning and serve hot.
Note: You can, if you want, use other greens as well.
A wine? A white, and i might go with a Verdicchio.
