Recipes › Soup › Crema Di Fave E Pecorino Fava Bean Soup Recipe

Crema Di Fave E Pecorino Fava Bean Soup Recipe

Recipe by Pedro M. A. Neves

Crema di fave e pecorino is a rustic Sicilian and Southern Italian soup that celebrates the delicate flavor of fresh or dried fava beans blended into a silky cream, finished with sharp pecorino cheese. This simple yet elegant dish showcases the region's love of legumes and perfectly balances earthiness with bright, salty cheese. It is traditionally served as a primo (first course) during spring or as comfort food year-round.

Ingredients

• 400g dried fava beans (or 600g fresh fava beans, shelled)
• 1 medium yellow onion, roughly chopped
• 3 cloves garlic, minced
• 1.2 liters vegetable or light chicken broth
• 60ml extra virgin olive oil
• 60g Pecorino Romano cheese, finely grated
• Salt and freshly ground black pepper to taste
• Pinch of ground cumin (optional)
• Fresh mint leaves for garnish (optional)

Instructions

1. If using dried fava beans, soak them in cold water for at least 6 hours or overnight. Drain and rinse well. If using fresh beans, skip to the next step.

2. Heat the olive oil in a large heavy-bottomed pot over medium heat. Add the chopped onion and sauté for 4–5 minutes until softened and translucent, stirring occasionally.

3. Add the minced garlic to the pot and cook for 1–2 minutes, stirring constantly, until fragrant.

4. Pour in the broth and bring to a gentle boil. Add the drained fava beans and stir well. Reduce heat to medium-low and simmer, partially covered, for 30–35 minutes until the beans are completely tender and start to break down.

5. Using an immersion blender, carefully blend the soup until it reaches a smooth, creamy consistency. Blend in batches if needed, leaving a small amount of whole beans for texture if desired, or blend completely for a silkier result.

6. Season the soup with salt, freshly ground black pepper, and cumin (if using). Taste and adjust seasoning as needed.

7. Ladle the soup into warm bowls. Drizzle each serving with a thin thread of high-quality extra virgin olive oil and garnish generously with grated Pecorino Romano cheese.

8. Optional: top with a few fresh mint leaves for color and brightness. Serve immediately while hot.

Substitutions

• For dairy-free: omit the Pecorino Romano or use nutritional yeast for a cheesy umami note instead.
• For a lighter version: replace half the fava beans with white cannellini beans for a milder flavor.
• For nut-based richness: stir in 2–3 tablespoons of tahini or almond butter in place of some cheese for creaminess.
• For herb variation: use fresh thyme or parsley instead of mint for garnish.

Tips

• Do not over-blend if you prefer texture; a slightly chunky consistency is authentic and allows the bean flavor to shine.
• Pecorino Romano is essential here—its sharp, salty profile is what defines the dish; do not substitute with mild cheeses.
• Make the soup up to 2 days ahead and store refrigerated; reheat gently over low heat and thin with extra broth if needed, as it thickens upon standing.
• Use the best quality extra virgin olive oil you can find for the finish—it makes a noticeable difference in flavor.

Crema di fave is deeply rooted in Sicilian and Southern Italian peasant cuisine, where fava beans have been a protein staple since ancient times. The dish reflects the region's philosophy of transforming humble, affordable ingredients into refined, nourishing food, often served during Lenten periods or spring celebrations when fava beans are at their peak.

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