You’re probably familiar with minestrone, but have you ever had scafata? It’s a delicious light stew made of spring vegetables, including fava beans, peas, and Swiss chard.
Scafata is a traditional dish from the Italian region of Umbria. It is easy to make and it’s vegan! Here’s a simple recipe for the tasty fava bean stew.
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Note: If you use dried beans, remember to let them soak in water overnight before you prepare the dish.
How to Prepare Scafata
To get 4 servings, you’ll need the following ingredients:
- 14 oz. fava beans
- 1 artichoke
- 2 ½ cups of water
- 1 tbsp. olive oil
- 1 onion
- 2 cloves of garlic
- 10.5 oz. peas
- 7 oz. Swiss chard, roughly chopped
- Fresh mint and basil for extra flavor
Step-by-Step Fava Bean Recipe
- How you prepare the beans depends on whether you buy them dried or fresh: if you choose dried beans, let them soak in water overnight. If you use fresh beans, break them open and remove the peel and skin. Depending on your region, fava beans are in season between April and August, so especially during these months, it’s best to buy fresh beans.
- Cut off the stalk and the upper third of the artichoke. Then cut off the outer tips.
- Boil water in a pot and let the inner parts of the artichoke cook in it for 5 minutes. When you’re done, save the water so you can later use it for your soup. Next, cut the cooked artichoke into bite-sized pieces.
- Chop the onion and the two garlic cloves and sauté them in a large pot with some olive oil. Add the fava beans, peas and artichoke that you prepared and fry briefly.
- Pour enough water into the pot to cover the vegetables and bring to a boil. Add vegetable broth, salt, and pepper as needed. As soon as the soup starts to boil again, turn down the heat, add the Swiss chard and let the Scafata simmer. Stir regularly to keep the stew from burning, and add water if the liquid evaporates.
- After about 30 minutes your Scafata should have just the right consistency. Add salt and pepper to taste and take the stew off the stove. If you like, garnish with some mint and basil leaves for fresher flavor.
Tip: Scafata With Vegan Parmesan
If you want to spice it up a little, you can add vegan parmesan cheese to your stew. Scafata also tastes great if you prepare it early and reheat it later. It is also delicious served cold!
This article was translated from German by Sharon Hodge. You can view the original here: Scafata: Einfaches Rezept für die Frühlingssuppe** Links to retailers are partially affiliate links: If you buy here, you actively support Utopia.org because we get a small portion of the proceeds.
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