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(S) Fava Bean and Mint Soup

(S) Fava Bean And Mint Soup

By: Rachel's Tea

Info

Info

Servings
6
Prep-Time
-
Cook-Time
-
Cal/serving
139
Ingredients
  • 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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Note:-

For A Delicious Dinner!

Method

  1. Drain the favas. Heat 1 tablespoon olive oil in a large, heavy soup pot or Dutch oven over medium heat and add the onion.
  2. Cook, stirring, until tender, about 5 minutes, and add the garlic.
  3. Stir together for a minute, until fragrant, and add the tomatoes and 1/2 teaspoon salt.
  4. 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.
  5. 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.
  6. Stir from time to time to make sure the beans are not settling at the bottom of the pot and sticking.
  7. 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.
  8. Taste and adjust seasonings.
  9. Serve, garnishing each bowl with a drizzle of olive oil, a sprinkling of slivered mint leaves, and a pinch of red pepper flakes.