Fava Bean Soup with Mint
- Total Time
- 2 hours 15 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:Serves 6
- 1pound dried, skinned fava beans, washed, picked over, and soaked in water to cover for 6 hours or overnight
- 2tablespoons extra virgin olive oil
- 1medium onion, chopped
- 4garlic cloves, minced
- ½pound tomatoes, peeled, seeded, and chopped, or 1 cup canned chopped tomatoes
- 10sprigs fresh spearmint, tied in a bunch with kitchen string
- 2quarts water
- Salt to taste
- Slivered fresh mint leaves, extra virgin olive oil, and dried red pepper flakes for garnish
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
191 calories; 12 grams fat; 2 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 19 grams carbohydrates; 7 grams dietary fiber; 10 grams sugars; 7 grams protein; 1166 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 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. Cook, stirring, until tender, about 5 minutes, and add the garlic. Stir together for a minute, until fragrant, and add the tomatoes and ½ 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.
- Step 2
When the beans are soft and falling apart, remove the bundle of mint, and using tongs, any stray mint leaves. Using an immersion blender, puree the soup. Taste and adjust seasonings.
- Step 3
Serve, garnishing each bowl with a drizzle of olive oil, a sprinkling of slivered mint leaves, and a pinch of red pepper flakes.
Private Notes
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Cooking Notes
KathyAnne
Delicious and so easy -- I had shelled parboiled favas in my freezer from last spring's harvest plus the right kind of mint in my garden. Will definitely make a second time!
Martha Rose Shulman
You can. It will be a different kind of soup and you will need to use at least 2 pounds favas, shelled and skinned.
lv
4 cups water. Tablespoon miso. No tomato.
Sheila Callahan
I am using fresh fava beans and am wondering what adaptations I need to make to the recipe.
Hal
I found the recipe a bit bland, so I added in some Better than Bullion, a squeeze of lemon, and very substantial grind of black pepper towards the end. Better the second day!
richard epton
Hi. I’ve never cooked with fava beans before but have eaten many in Greece. I just purchased dry beans but is there anything I need to do besides soaking?
E. Alexander
Can you make this using fresh lava beans?
Martha Rose Shulman
You can. It will be a different kind of soup and you will need to use at least 2 pounds favas, shelled and skinned.
KathyAnne
Delicious and so easy -- I had shelled parboiled favas in my freezer from last spring's harvest plus the right kind of mint in my garden. Will definitely make a second time!
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