(S) Fava Bean and Mint Soup
(S) Fava Bean And Mint Soup
By: Rachel's Tea
- Olive oil (extra virgin) 2 tablespoons
- Onion (chopped) 1 medium
- Garlic (minced) 4 cloves
- Water 2 quarts
- Salt to taste
- Tomatoes (peeled, seeded, and chopped, or 1 cup canned chopped tomatoes) 1/2 pound
- Fresh spearmint (tied in a bunch with kitchen string) 10 sprigs
- Fava beans (dried, skinned , washed, picked over, and soaked in water to cover for 6 hours or overnight) 1 pound For Garnish
- Fresh mint leaves (Slivered)
- Olive oil (extra virgin)
- Red pepper flakes (dried)
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For A Delicious Dinner!
- Drain the favas. Heat 1 tablespoon olive oil in a large, heavy soup pot or Dutch oven over medium heat and add the onion.
- Cook, stirring, until tender, about 5 minutes, and add the garlic.
- Stir together for a minute, until fragrant, and add the tomatoes and 1/2 teaspoon salt.
- Cook, stirring often, until the tomatoes have cooked down slightly, about 5 minutes, and add the beans, 2 quarts water, another 2 teaspoons salt, and the mint.
- Bring to a boil, reduce the heat, cover and simmer 2 hours, or until the beans have begun to fall apart and thicken the soup.
- Stir from time to time to make sure the beans are not settling at the bottom of the pot and sticking.
- When the beans are soft and falling apart, remove the bundle of Spearmint, and using tongs, any stray mint leaves. Using an immersion blender, puree the soup.
- Taste and adjust seasonings.
- Serve, garnishing each bowl with a drizzle of olive oil, a sprinkling of slivered mint leaves, and a pinch of red pepper flakes.