Best 3 Southern Italian Soup Of Dried Favas Potatoes Cauliflower And Recipes
In the realm of culinary traditions, southern Italy has gifted us with a remarkable dish known as soup of dried favas, potatoes, and cauliflower. This comforting and flavorful soup is a testament to the region's rich agricultural heritage and the art of transforming simple ingredients into a nourishing and heartwarming meal. As you embark on this culinary journey, discover the secrets behind crafting this delightful dish, from selecting the freshest ingredients to mastering the techniques that bring forth its unique flavors and aromas. Whether you're a seasoned chef or a home cook seeking to expand your culinary horizons, this article will guide you through the steps to create an authentic and delectable southern Italian soup that will transport your taste buds to the sun-drenched landscapes of Italy.
Here are our top 3 tried and tested recipes!
RICH ITALIAN SAUSAGE AND POTATO SOUP
This soup combines unique flavors to form a rich, delicious soup. Your taste buds will be overjoyed. Instead of bouillon cube you can substitute I ounce chicken broth.
Provided by MARBALET
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h10m
Yield 7
Number Of Ingredients 9
Steps:
- Preheat oven to 300 degrees F (150 degrees C).
- Place sausage links on a sheet pan and bake for 15 to 20 minutes, or until done. Cut each link in half lengthwise, and then into 1/2 inch slices. Set aside for later.
- In a 4 quart saucepan over medium heat, saute the onions and the pancetta for 10 minutes, or until onions are almost clear. Add the garlic and saute for one more minute. Add the chicken base OR bouillon, water and potatoes and bring to a simmer for 15 minutes. Add the kale, cream and reserved sausage, simmer for 5 more minutes and serve.
Nutrition Facts : Calories 347.5 calories, Carbohydrate 15.3 g, Cholesterol 67.6 mg, Fat 26.6 g, Fiber 2 g, Protein 12.1 g, SaturatedFat 10.6 g, Sodium 689 mg, Sugar 1.3 g
SOUTHERN ITALIAN SOUP OF DRIED FAVAS, POTATOES, CAULIFLOWER, AND
****OH DEAR !! Zaar will not allow me to delete this recipe, but unless you crave BLAND and TASTELESS -- do NOT prepare it ! SO disappointing ! I added a garnish of real bacon, a handful of grated Parmesan, LOTS of S&P, and it STILL had no flavor ! SO sorry ! That's what I get for posting something I had not prepared ! I think no native Italian would serve this either . Need to find more recipes with dried Fava beans ! This from "Best of the Best Michigan Cookbook" sent to me by QueenBee for the August, '09 cookbook swap. "Served in Puglia, in south of Italy --outstanding example of impact of fine olive oil. Garnished w/additional olive oil which adds flavor, and fried pasta which adds texture." NOTE" Be sure to have SPLIT dried favas, not whole, or you will be cooking them for hours
Provided by NurseJaney
Categories Spaghetti
Time 2h20m
Yield 10 cups, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In large heavy-bottomed stockpot, heat 1/4 cup olive oil over medium heat.
- Add onion and saute until soft and translucent, 7-9 minutes.
- Add water and fava beans and bring to boil.
- Reduce heat to medium and simmer til favas are nearly tender, about 1 hour.
- Add potatoes and cook til nearly tender, about 12 minutes.
- Add cauliflower and simmer til cooked through.
- Remove from heat and let stand to cool 10 minutes.
- Pour soup into blender or food processor, or use immersion blender. Puree until smooth.
- Return soup to stockpot and reheat over medium heat.
- Add more water to bring to desired consistency.
- Add salt to taste.
- In medium heavy skillet over medium heat, heat remaining 1 TBsp olive oil.
- When oil is hot, add pasta and stir well (Pasta will brown quickly).
- Fry stirring until pasta is is consistent light brown.
- Remove from skillet and drain on paper towels.
- Ladle soup into warm bowls.
- Dress with additional olive oil to taste, the fried pasta, and a generous dose of pepper, and serve.
TUSCAN CAULIFLOWER SOUP
A classic Tuscan soup has lots of potatoes, but I make mine the low-carb way with cauliflower. Turns out, it has a heartier flavor. -Heather Bewley, Bemidji, Minnesota
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings (2-1/2 quarts).
Number Of Ingredients 9
Steps:
- In a large saucepan, combine cauliflower, broth, water and garlic; bring to a boil. Simmer, uncovered, until cauliflower is tender, 12-15 minutes., Meanwhile, in a large skillet, cook sausage and mushrooms over medium heat until sausage is no longer pink, breaking up sausage into crumbles, 6-8 minutes. Remove with a slotted spoon; drain on paper towels., Add sausage and mushrooms to cauliflower mixture; return to a boil. Reduce heat; simmer, uncovered, 5 minutes. Stir in cream and pepper; heat through. Serve with bacon.
Nutrition Facts : Calories 358 calories, Fat 30g fat (14g saturated fat), Cholesterol 91mg cholesterol, Sodium 941mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 1g fiber), Protein 17g protein.
Tips:
- To save time, use pre-cut vegetables or frozen cauliflower florets.
- If you don't have dried fava beans, you can use 1 cup of canned fava beans, rinsed and drained.
- Add more or less red pepper flakes, depending on your desired level of spiciness.
- Serve the soup with a side of crusty bread or crackers for dipping.
Conclusion:
This Southern Italian soup is a delicious, hearty, and healthy meal. It's perfect for a cold winter day or a light lunch. The soup is packed with vegetables and protein, and it's also very affordable to make. Plus, it's a great way to use up leftover vegetables. So next time you're looking for a quick and easy meal, give this soup a try. You won't be disappointed!
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