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Seasons

Fava bean soup with braised chicory

(Food styling/karoline boehm goodnick; jonathan wiggs/globe staff)
By Jill Santopietro
Globe Correspondent / December 31, 2008

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Serves 4 In Puglia, the heel of Italy's boot, fava beans and chicory is on nearly every menu. Dried favas are simmered and pureed into a thick soup (favas are available at Polcari's, 617-227-0786; Sevan Bakery, 617-924-9843; or go to www.kalustyans.com). You can use any dried or fresh shell bean; the dish is always served with braised chicory and toasted ... (Full article: 320 words)

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