Fava Bean Puree with Dandelion Greens

Prep Time

45 Minutes

Cook Time

180 Minutes


Serves 6


Most ingredients are available in the market!


For the Fava Bean Puree

2 cups Dried Fava Beans, about 12 oz
1 tbsp Extra Virgin Olive Oil
1 ea Garlic Clove, Peeled, Left whole
1 ea Red Onion, Peeled, Left whole
2 1/2 quarts Cold Water
1 tbsp Coarse-Grained Salt
Pinch of Freshly Ground Black Pepper

For the Dandelion Greens

1 1/2 lbs Dandelion Greens, Large stems removed
1 ea Garlic Clove, Peeled and finely chopped
Coarse-Grained Salt

Extra Virgin Olive Oil for Serving

Method of Preparation

1. To prepare the beans: Soak the fava beans in a bowl of cold water for about 5 hours.
2. Drain the beans and remove the hard skins.
3. Put the water in a large stockpot with the salt, pepper, olive oil, onion and garlic.
4. Bring to a boil, and then add the fava beans.
5. Reduce to a simmer and cook, uncovered for 1 1/2 hours.
6. Discard the onion and pass the contents of the pot through a food mill, using the disc with the small holes.
7. Return the pureed fava beans and their broth to the pot.
8. Simmer, uncovered, for 1 1/2 hours more, stirring occasionally.
9. Add salt and pepper to taste.
10. Transfer the puree to a glass bowl and cool for 1 hour.
11. Soak the dandelion greens in a large bowl of cold water for a 1/2 hour.
12. Bring a pot of cold water to a boil.
13. Add coarse grained salt to taste and add chopped garlic.
14. Add the dandelion greens and cook for 3 to 6 minutes, depending on the toughness of the leaves.
15. Meanwhile, reheat the fava bean puree in a different pan.
16. Transfer the reheated puree to a warm soup tureen and cover.
17. Drain the dandelion greens, reserving 4 cups of the cooking water.
18. Transfer the dandelion greens and water to a second soup tureen and cover.
19. To serve, bring both tureens to the table and prepare each serving with a ladle of puree in a soup bowl top with some cooked dandelion greens.
20. Pour a good amount of olive oil over the top and add some freshly ground black pepper.

Recipe Source

Giuliano Bugialli’s Foods of ITALY