Fava beans can be purchased dry or canned. They are a great source of protein, fiber and nutrients. Usually a bean soup is made with uncooked beans. This is a super easy and quick recipe with canned beans done in less than half the time. I’ve added potatoes, carrots, celery, onions and garlic but any vegetables you have can be added to the mix. The boiled garlic has a creamy consistency when puréed into the soup and gives a mild and sweet flavor to the dish while the sautéd garlic adds that assertive and piquant note. Store bought vegetable stock often used in soups have too much sodium (salt) in it and I find that in itself makes the food unhealthy. Sautéing fresh vegetables and adding seasoning is sufficient in imparting flavor to the soup without compromising in taste @sarchakra
PREP TIME: 10 mins
COOK TIME:15 mins
YIELDS:Serves 5
Ingredients
- Fava beans 1 can
- Olive oil 2 tbsp
- Salt
- Pepper 2 tsp
- Red chili flakes 1 tsp
- Water 2 cups
- Carrot 1, cut into pieces
- Potato 1, cut into cubes
- Garlic 5 cloves whole
- Garlic 1 tbsp, chopped
- Flavor Bombs Cherry Tomatoes 1 cup, halved
- Onion 1, small, chopped
- Celery ¾ cup, chopped fine
- Parmesan grated 4 tbsp
- Juice of 1 lime
Method
- Fill a pan with water. Put in cubes potato, carrots and garlic cloves. Bring to boil. Cook till done. Drain and reserve vegetables.
- Heat oil. Sauté onion, garlic and celery. Cook till onion is translucent. Put in boiled vegetables and season with salt and pepper. Cook for a couple of minutes.
- Add in the fava beans. Add water. Add in chopped parsley, red chili flakes and tomatoes. Cook for 5 mins. Using a hand blender mash the vegetables till smooth. Add a bit more water if necessary. Remove from heat.
- Stir in lime juice and mix. Garnish with freshly grated Parmesan and chopped basil. Serve.
- I’ve served here with toasted bread with garlic butter and topped with feta cheese and chopped basil. It is simple but simply delicious.
