By Martha Rose Shulman
- Total Time
- 2 hours 30 minutes
- Rating
- 4(164)
- Notes
- Read community notes
Inspired by some beautiful heirloom cannellini beans I had in my pantry, I decided to combine them with the favas that are just about to disappear from markets and the green beans that will be around into the fall. I cook the favas and green beans separately and stir them into the soup a few minutes before serving so they’ll retain their bright green color.
Featured in: Soups That Taste Like Spring
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Ingredients
Yield:4 servings
- ½pound (1 heaped cup) white beans, like navy beans or cannellini, washed, picked over and soaked overnight or for 6 hours
- 1bay leaf
- Salt and freshly ground pepper
- 2tablespoons olive oil
- 1medium onion, cut in half, half finely chopped
- 6garlic cloves, 2 peeled, 4 minced
- 1large carrot, diced
- 1celery stalk, diced
- 1red bell pepper, diced
- A bouquet garni made with a few sprigs each parsley and mint, and, if desired, a Parmesan rind
- ½pound green beans, ends trimmed
- 1pound fava beans, shelled and skinned
- 2tablespoons chopped flat-leaf parsley
- 2tablespoons chopped fresh mint
- Freshly grated Parmesan for garnish
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
407 calories; 9 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 67 grams carbohydrates; 21 grams dietary fiber; 18 grams sugars; 24 grams protein; 766 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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Preparation
Step
1
Drain the white beans and combine with 7 cups water, the intact half of the onion, the 2 peeled garlic cloves and the bay leaf in a large saucepan. Bring to a boil, skim off any foam that rises and reduce the heat. Cover and simmer 1 hour, until the beans are just tender. Add salt to taste and freshly ground pepper.
Step
2
In a heavy soup pot or Dutch oven, heat the olive oil over medium heat and add the chopped onion, carrot and celery. Cook, stirring, until vegetables are tender, about 5 minutes, and add the garlic and the red bell pepper. Cook, stirring, until the garlic is fragrant, about 1 minute. Add the beans with their liquid and the bouquet garni, and bring back to a boil. Reduce the heat, cover and simmer 1 hour, until the beans and vegetables are tender and the broth is aromatic. Taste and adjust salt. Add freshly ground pepper.
Step
3
Meanwhile, rinse out the saucepan you started the beans in, fill halfway with water and bring to a boil. Fill a bowl with ice water. When the water in the saucepan comes to a boil, add salt to taste and drop in the green beans. Boil 4 minutes, and then transfer the beans to the ice water without draining the pot, using a slotted spoon or strainer. Drain the beans and cut in 1-inch pieces. Bring the water in the saucepan back to a boil and shell and skin the favas.
Step
4
Shortly before serving the soup, stir in the chopped parsley and mint, add the green beans and skinned favas and simmer for a few minutes. Serve, topped with Parmesan cheese if desired.
Tip
- Advance preparation: The soup keeps for 3 or 4 days in the refrigerator. It's best if you add the herbs, favas and green beans just before serving.
Ratings
4
out of 5
164
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Cooking Notes
Marilyn
Would it work to use canned cannelloni and fava beans with this recipe?
RH
Speedy method: I began with 1 cup of Bob's Red Mill blanched skinless fava beans boiled the dried beans in 3 cups of chicken stock for the recommended 45 minutes. Mash the beans slightly to thicken the base up. Meanwhile, I cooked the vegetables as recommended and combined them with the fava beans and broth. Lacking fresh mint, I stuck with plenty of chopped fresh parsley. The parmesan cheese was pretty and aromatic. My husband and I thoroughly enjoyed the result.
Martha Rose Shulman
The favas have been blanched to peel them. Note that these are fresh favas (so you can't make the soup unless they are in season). Here is a link that will tell you how to blanch and peel them (the outer skin has to come off). http://www.nytimes.com/2011/06/13/health/nutrition/13recipehealth.html?_...
Sfrupe
I'm going to save this for the next time I have favas in my garden. For a less labor-intensive soup -- I think it would be lovely with English peas to replace the fava beans. Or maybe even some asparagus.
Mary J
I agree, so much work and so many pots and ingredients. I’ll just use chicken stock and canned beans, fresh blanched green beans and frozen peas. Favs beans and dried navy beans are too time consuming.
Cat
Can I substitute the fava beans with lima beans? If so, will that change when I add them?
Sfrupe
I'm going to save this for the next time I have favas in my garden. For a less labor-intensive soup -- I think it would be lovely with English peas to replace the fava beans. Or maybe even some asparagus.
Lisa
So good! But I confess- used one can of cannelli and my chicken stock- deglazed with white wine first. My bouquet garni was parsley, sage and oregano! Parm rind added a lot... (also didn't have mint...)
Marilyn
Would it work to use canned cannelloni and fava beans with this recipe?
RH
Speedy method: I began with 1 cup of Bob's Red Mill blanched skinless fava beans boiled the dried beans in 3 cups of chicken stock for the recommended 45 minutes. Mash the beans slightly to thicken the base up. Meanwhile, I cooked the vegetables as recommended and combined them with the fava beans and broth. Lacking fresh mint, I stuck with plenty of chopped fresh parsley. The parmesan cheese was pretty and aromatic. My husband and I thoroughly enjoyed the result.
Kathy
Ms Shulman, I assume you are talking about 1# of fava bean after prep.
Renee
The background of mint is incredible! My husband is allergic to green beans, so I subbed dived zucchini, which was bright green and wonderful! A super pretty spring soup which is highly adaptable to your needs.
CYW
So. Much. Work.
Peter
Somewhere between steps 3 and 4 I got lost. Are the favas added raw? I have never cooked them, so I don't know.
Martha Rose Shulman
The favas have been blanched to peel them. Note that these are fresh favas (so you can't make the soup unless they are in season). Here is a link that will tell you how to blanch and peel them (the outer skin has to come off). http://www.nytimes.com/2011/06/13/health/nutrition/13recipehealth.html?_...
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