25 hrs 30 mins
1 hr 30 mins
Creativity with simple ingredients is one of the themes of Sicilian cooking. There's no better example than this bean and vegetable soup, which some say evolved from food that fifteenth-century galley cooks made for mariners. From Bon Appetite, 1997.
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Units: US | Metric
- 1/2 cup dried fava beans
- 1/2 cup dried great northern beans
- 6 cups water
- 1 large onion, finely chopped
- 1 carrot, peeled, finely chopped
- 1 stalk celery, finely chopped
- 8 ounces savoy cabbage, cut into 1-inch pieces (about 4 cups)
- 1/2 head bibb lettuce, cut into 1-inch pieces (about 2 cups)
- parmesan cheese, freshly grated
- extra virgin olive oil
- 1Place fava beans in medium saucepan.
- 2Place Great Northern beans in large bowl.
- 3Add enough cold water to each to cover by 3 inches and let soak overnight.
- 4Bring fava beans to boil in their soaking liquid.
- 5Boil 5 minutes.
- 6Drain fava beans and cool slightly.
- 7Using small sharp knife, make small slit in skin of each bean.
- 8Peel off outer skins and discard.
- 9Drain Great Northern beans.
- 10Bring 6 cups water to boil in large pot.
- 11Add all beans, onion, carrot and celery.
- 12Partially cover; simmer over medium heat until beans are half cooked, about 30 minutes.
- 13Add cabbage and lettuce.
- 14Partially cover; cook until beans are tender, stirring occasionally, about 1 hour.
- 15Season with salt and pepper.
- 16Ladle into bowls.
- 17Sprinkle with Parmesan.
- 18Drizzle with oil.
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Nutritional Facts for Country-Style Soup (Minestra Di Campagna)
Serving Size: 1 (269 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 91.4
- Calories from Fat 3
- Total Fat 0.3 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 24.7 mg
- Total Carbohydrate 17.3 g
- Dietary Fiber 6.2 g
- Sugars 2.7 g
- Protein 5.9 g