Fava Bean Soup with Italian Sausage, Kale and Bacon
This hearty soup combines creamy fava beans with savory Italian sausage, crispy bacon, and nutritious kale in a rich, flavorful broth. The dried fava beans are soaked overnight and peeled for a silky texture that makes this soup especially satisfying. Fresh herbs like dill and chives brighten the earthy flavors, while tender potatoes add substance. Perfect for cold weather meals when you want something warming and filling. The combination of protein from sausage and bacon with the fiber-rich beans and greens creates a well-balanced, comforting dish that works as either a starter or main course.
Ingredients
- 2 cups dried fava beans
- 12 cups pure water, divided
- 1 thick-cut slab bacon, chopped into pieces
- 1 pound Italian sausage, sweet or spicy, casings removed
- 1 tablespoon extra virgin olive oil
- 2 large shallots, chopped
- 2 cloves garlic, minced
- ¼ teaspoon sea salt
- ¼ teaspoon ground black pepper
- 1 teaspoon ground cumin
- 1 tablespoon fresh dill, chopped
- 6 cups broth, chicken or bone
- 1 small head kale, ribs removed and chopped into bite-sized pieces
- 1 russet potato, peeled and chopped into 1/2 inch piecessweet potato1:1nutritious
Adds natural sweetness and more vitamins
- 2 teaspoons fresh chives
Instructions
- 1
Soak dried fava beans in 10 cups water overnight in a large pot or bowl
- 2
Drain the beans and shell them by peeling away the hard outer skin of each bean
- 3
Cook chopped bacon for 5 minutes or until browned in a large soup pot over medium heat
- 4
Remove bacon from pot and let rest on towel lined plate
- 5
Add sausage to pot and break up into small pieces with wooden spoon
- 6
Cook until sausage is fully done
- 7
Remove sausage from pot onto a plate
- 8
Add olive oil, shallots, and garlic to the pot
- 9
Cook for 5 minutes until golden
- 10
Add fava beans, salt, pepper, cumin, dill, broth, and remaining 2 cups water
- 11
Bring to a boil then reduce heat to low and cook for 30 minutes
- 12
Add chopped kale and potato
- 13
Cook for another 15 minutes, until potatoes and beans are soft
- 14
Ladle into soup bowls and garnish with chopped bacon and chives
Tips
Remove the outer skin from fava beans after soaking for the smoothest texture - it should slide off easily and only takes about 5 minutes
If your bacon isn't fatty enough to render sufficient oil for browning, add a little extra olive oil to the pot
Cook the sausage until fully browned and broken into small pieces for the best distribution of flavor throughout the soup
Good to Know
Refrigerate in airtight container for up to 4 days. The flavors actually improve overnight as they meld together.
Can be made 1-2 days ahead. Reheat gently on stovetop, adding extra broth if needed as beans absorb liquid over time.
Serve hot in bowls with crusty bread or crackers. Garnish with fresh chives and reserved bacon pieces.
Common Mistakes
Don't skip peeling the fava beans to avoid tough, bitter skins in the final soup
Cook sausage thoroughly before adding other ingredients to avoid raw meat flavors
Add kale in final 15 minutes only to avoid overcooking and mushy greens
Substitutions
FAQ
Can I use canned fava beans instead of dried?
Yes, use 4 cups drained canned fava beans. Add them in the last 15 minutes with the kale since they're already cooked.
What if I can't find fava beans?
Substitute with cannellini beans or lima beans using the same soaking method. The flavor will be slightly different but still delicious.
How long will this soup keep in the refrigerator?
Store covered for up to 4 days. The soup actually tastes better the next day as flavors develop and meld together.