Favata – fava beans soup


500 gr dry fave;
500 gr cabbage verza;
400 gr pig bacon;
400 gr pig footsies and hide;
300 gr fresh sausage;
150 gr wild fennel;
40 gr dry tomatoes;
1 onion;
2 cloves of garlic.

How to make Favata

Put the faves in water the evening before.
Drain them, wash them, and put them in a pot with abundant water, with the footsies, the bacon, the sausage, and the hide.
Cook for an hour, then add the cabbage, the minced garlic, the onion, the fennel, and the dry tomatoes.
Salt and continue cooking for 2 hours.

Regional Recipe from Sardinia