FAVA BEAN SOUP
Provided by Anne Burrell
Time 1h5m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of well-salted water to a boil over medium heat and set up a bowl of well-salted ice water. Add the shelled fava beans to the boiling water. Once the water has come back to a boil, cook the beans for 3 to 4 minutes. Remove them from the boiling water and immediately put them into the bowl of salted ice water. Once the beans have cooled completely, strain them from the ice water. Peel the tough, light green outer layer from the beans. You will be left with a delicate, lovely vibrantly green tender fava bean. MMMMMM! Reserve these little lovelies.
- Coat a large saucepan over medium-high heat with extra-virgin olive oil. Add the bacon (if using, if not just start with the onions and celery) and once the bacon has started to become brown and crispy and is very aromatic, add the diced onions and celery. Season with salt, to taste, and a pinch of crushed red pepper. Cook the onions and celery until they become translucent and are very aromatic. Add the smashed garlic cloves and the diced potato, stir to coat with the oil and cook for 2 to 3 minutes. Stir in 2/3 of the reserved fava beans and 4 cups stock. Taste for seasoning and add salt, if needed. Bring the stock to a boil, then reduce the heat and simmer until the potatoes are fork tender, about 20 to 30 minutes.
- When the potatoes are tender enough to slide easily off a fork when cooked, puree the soup in a blender* until smooth. You probably will have to do this in batches. Return the soup to the pot, and add the remaining fava beans. If the soup is too thick, add some the remaining stock to adjust the consistency. Taste the soup to check the seasoning and reseason, if needed.
- Ladle the soup into serving dishes, give them a little sprinkle of grated Parmesan and a drizzle of big fat finishing oil.
- Fava beany-weany delicious!
MOROCCAN FAVA BEAN AND VEGETABLE SOUP
When I am planning a Passover menu I look to the Sephardic traditions of the Mediterranean. The Sephardim were the Jews of the Iberian Peninsula; they had a rich culture and lived in harmony with Christians and Muslims until the Spanish and Portuguese Inquisitions at the end of the 15th century, when all non-Christians were expelled from Spain and Portugal. The Sephardim were welcomed in Turkey, and many went to Greece, North Africa and the Middle East as well. Throughout the Mediterranean, springtime is the season for spinach and other greens, artichokes and fava beans, and these vegetables make delicious appearances at Passover meals. This dish is inspired by the fresh fava bean soup that Rivka Levy-Mellul, author of "La Cuisine Juive Marocaine," remembers as the first course of her childhood Seders in Morocco. The authentic dish is a substantial soup made with quite a lot of meat, but I've made a vegetarian version. I expected the fava beans to color this soup a pale green, but the other vegetables - the carrots, leeks, turnips and onion - and especially the turmeric contribute just as much, and the color of the soup is more of a burnt orange.
Provided by Martha Rose Shulman
Categories dinner, soups and stews, appetizer
Time 1h30m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Skin the fresh favas: bring a medium pot of salted water to a boil. Fill a bowl with ice water. Drop the shelled fava beans into the boiling water and boil 5 minutes. Drain and transfer immediately to the cold water. Allow the beans to cool for several minutes, then slip off their skins by pinching off the eye of the skin and squeezing gently. Hold several beans in one hand and use your other thumb and forefinger to pinch off the eyes, have a bowl for the shelled favas close at hand and this will not take very long.
- Heat 1 tablespoon of the olive oil over medium heat in a large, heavy soup pot or Dutch oven and add the leeks, onion, carrots and celery. Cook, stirring, until vegetables are just tender, about 5 minutes, and add the turnips, potatoes, favas, water or stock, salt and bouquet garni. Bring to a boil, reduce the heat, cover and simmer for 45 minutes, or until the vegetables are very tender. Remove and discard the bouquet garni.
- Purée the soup using a hand blender or a food mill, or working in batches, in a blender, making sure that you place a towel over the top of the blender and remove the inner part of the lid to avoid hot splashes. Return to the pot, add the pepper, turmeric and chopped cilantro and bring to a simmer over medium-low heat. Turn the heat to low, cover and simmer, stirring often, for 30 minutes. Taste and adjust salt and pepper. Serve in wide soup bowls, garnished with cilantro leaves and with a drizzle of olive oil over each serving.
Nutrition Facts : @context http, Calories 105, UnsaturatedFat 3 grams, Carbohydrate 16 grams, Fat 4 grams, Fiber 5 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 885 milligrams, Sugar 7 grams, TransFat 0 grams
FAVA BEANS WITH SNAP PEAS AND MINT
Fava beans mingle with snap peas and mint in this showcase of spring vegetables.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 1h10m
Yield Serves 6 to 8
Number Of Ingredients 5
Steps:
- Prepare an ice-water bath. Bring a large pot of salted water to a boil. Add snap peas and blanch 3 to 4 minutes. Transfer to ice bath; let cool, then drain on a paper towel-lined plate.
- Add fava beans to pot and blanch 2 to 3 minutes. Transfer to ice bath and let cool; drain on plate. Pop favas from skins.
- Melt butter in a large saute pan over medium. Add favas and cook, stirring occasionally, until crisp-tender, 4 to 5 minutes. Add peas; season with salt and pepper. Cook, stirring occasionally, until tender and heated through, 3 to 5 minutes. Transfer to a serving bowl and sprinkle with mint.
FAVA BEAN SOUP WITH MINT
Although this looks like a Mediterranean soup, I came across it in Veracruz, where the cuisine still has Spanish overtones. I have eaten a similar fava bean dish in Spain. You can find skinned, split fava beans in Middle Eastern markets.
Provided by Martha Rose Shulman
Time 2h15m
Yield Serves 6
Number Of Ingredients 9
Steps:
- 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 mint, 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.
Nutrition Facts : @context http, Calories 125, UnsaturatedFat 4 grams, Carbohydrate 17 grams, Fat 5 grams, Fiber 7 grams, Protein 7 grams, SaturatedFat 1 gram, Sodium 1063 milligrams, Sugar 9 grams
PUREED FAVA BEAN SOUP
Fava beans are surprisingly flavorful and easy to work with. They blend well with other ingredients and carry enough flavor to leave their own mark. The do require shelling if you buy them fresh, but it's really no trouble at all. Thanks to the adundance of fresh and unfamiliar (to me) produce here in Guatemala, I've had to learn to be a more inventive cook, and this has opened me to the wonderful world of favas. All props for this recipe to go Lindsey of El Cuartito cafe, who shared with me the secret to the new weekly special.
Provided by groovyrooby
Categories Beans
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Boil the fava beans for about 5 minutes. Then put in cold water to cool.
- Once cool, peel the fava beans, starting with the dark spot of a hinge at the end (or the butt, as Lindsey would have it -- ).
- Heat a large saucepan over medium heat. Once hot, add the olive oil and let the oil warm for about a minute.
- Add the garlic and cook for about 30 seconds, or until fragrant.
- Add the onion, cover, and cook for about 5 minutes, or until the onion becomes transparent,.
- Add the bay leaf, water, and carrot. Bring to a boil, then cover and simmer for 15 minutes.
- Add the fava beans and cook another 5 minutes.
- Remove the bay leaf & transfer all ingredients to a food processor, add salt & pepper to taste, and puree until soup is smooth and thick. (you may have to do it in batches if you've got a small one like me).
- Enjoy with some nice whole grain toast, or whatever suits you!
Nutrition Facts : Calories 235.4, Fat 4.1, SaturatedFat 0.6, Sodium 29.2, Carbohydrate 40.4, Fiber 7.8, Sugar 4, Protein 11.8
FAVA BEAN SOUP WITH FRESH MINT
This fava bean soup, one of my mother's recipes, is one of my favorites. It can be enjoyed either as a hot soup or chilled and served as a gazpacho in the summer months.
Provided by Rosamaria
Categories Chowders
Time 1h
Yield 10 serving(s)
Number Of Ingredients 15
Steps:
- • Lightly sauté the turnips, onion, celery, and garlic in a skillet with a light coating of olive oil while adding the Himalayan Pink Salt and pepper.
- • In a separate soup pan add the chicken broth and water to the rinsed and cleaned Fava beans bring to a slow boil and then reduce the heat to simmer. Add the sautéed vegetables from above and the tomatoes, sliced Serrano peppers and the 25 mint leaves to the Fava beans and simmer for 15 minutes.
- • Remove ½ of the above soup mixture and blend in a standard blender. Return the blended soup mixture to the original soup pan and simmer the entire contents for an additional 30 minutes. Let cool and refrigerate until cold.
- • Here's the trick serve the gazpacho in your favorite soup bowl, drizzle some extra virgin olive oil on top, add 2 cranks of your peppermill coarse ground pepper, place 3 dampened mint leaves so that they stand up in the olive oil then add 2 cranks of your salt mill coarse ground Himalayan Pink Salt to the mint leaves. The presentation is very nice and the slight crunch of the salt while eating the gazpacho is excellent. Serve with blue corn tortillas on the side.
- • Voila "Mexico jus' like I pictured it".
Nutrition Facts : Calories 235.7, Fat 1.7, SaturatedFat 0.4, Sodium 62.8, Carbohydrate 39.1, Fiber 15.7, Sugar 4.7, Protein 18.5
FAVA BEAN SOUP
Make and share this Fava Bean Soup recipe from Food.com.
Provided by Carol Bullock
Categories One Dish Meal
Time 1h5m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Soak beans in water for 2 days in refrigerator.
- Drain, and put in a large saucepan with 8-10 cups water.
- Bring to a boil, and boil for 10 minutes.
- Add onion, garlic, carrot and celery, and bring to boil again.
- Turn heat to simmer.
- Cover, and simmer for 1 hour, or until beans are very soft.
- Puree soup in blender (do this in batches).
- Return soup to saucepan.
- Add oil, cumin, salt and pepper.
- Bring to boil.
- Reduce heat and simmer for a few minutes, adding a little water if too thick.
- Serve garnished with chopped parsley, and a sprinkling of lemon juice.
- Excellent with warm pita bread.
20 WAYS TO USE FAVA BEANS
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a fava bean recipe in 30 minutes or less!
Nutrition Facts :
FAVA BEAN SOUP
I got the idea of this soup from a gorgeous stew in Saveur, but I wanted something smoother and quicker so I adapted it to use hulled fava beans a pressure cooker.
Provided by Zeke Koch
Categories Beans
Time 40m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- saute onions.
- add everything (except lemon) to a pressure cooker.
- cook 30 minutes.
- adjust water to taste.
- add 1/2 lemon (juiced).
Nutrition Facts : Calories 363.5, Fat 8, SaturatedFat 1.1, Sodium 1186, Carbohydrate 55.3, Fiber 20.1, Sugar 7.9, Protein 20.9
MEXICAN FAVA BEAN GAZPACHO WITH FRESH MINT
This recipe was one of my mother's fava bean soup recipes from central Mexico. it can be enjoyed either as a hot soup or chilled and served as a gazpacho in the summer months.
Provided by rosie8985
Categories Clear Soup
Time 1h5m
Yield 10 serving(s)
Number Of Ingredients 16
Steps:
- • Lightly sauté the turnips, onion, celery, carrots, and garlic in a skillet with a light coating of olive oil while adding the Himalayan Pink Salt and pepper.
- • In a separate soup pan add the chicken broth and water to the rinsed and cleaned Fava beans bring to a slow boil and then reduce the heat to simmer. Add the sautéed vegetables from above and the tomatoes, sliced Serrano peppers and 25 mint leaves to the Fava beans and simmer for 15 minutes.
- • Remove ½ of the above soup mixture and blend in a standard blender. Return the blended soup mixture to the original soup pan and simmer the entire contents for an additional 30 minutes. Let cool and refrigerate until cold.
- • Here's the trick serve the gazpacho in your favorite soup bowl, drizzle some extra virgin olive oil on top, add 2 cranks of your peppermill coarse ground pepper, place 3 dampened mint leaves so that they stand up in the olive oil then add 2 cranks of your salt mill coarse ground Himalayan Pink Salt to the mint leaves. The presentation is very nice and the slight crunch of the salt while eating the gazpacho is excellent. Serve with blue corn tortillas on the side.
- • Voila "Mexico jus' like I pictured it".
Nutrition Facts : Calories 244.2, Fat 1.7, SaturatedFat 0.4, Sodium 311.9, Carbohydrate 41.1, Fiber 16.2, Sugar 5.8, Protein 18.7
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- Preheat the broiler or light a grill. On a large rimmed baking sheet, arrange the bread in a single layer and brush both sides with olive oil. Broil the bread 8 inches from the heat or grill, turning once, until lightly browned outside but still slightly soft inside, about 2 minutes.
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- Spoon some of the fava pesto on each crostini and lay a piece of prosciutto on top. Spoon the remaining 1/2 cup of peeled fava beans on the crostini, garnish with shaved Parmigiano and grated lemon zest and serve.
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