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Fava Bean And Spinach Soup
Ingredients
- 1 Tbsp. chopped garlic
- 1 Tbsp. extra virgin olive oil
- 20 ounce frzn minced spinach, thawed squeezed dry
- 16 ounce canned fava beans, rinsed and liquid removed
- 14 1/2 ounce canned diced tomatoes with juice
- 5 c. vegetable stock, divided Salt and freshly grnd black pepper, to taste Grated Romano cheese, (optional) Or possibly extra-virgin extra virgin olive oil for garnish
Directions
- Makes 8 servings. VEGAN
- The classic version of this dish calls for soaking dry fava beans overnight, then washing, blanching and refreshing minced chard leaves and sterns, all of that is a bit time-consuming for lunch on the run. Here's a quicker version which's nearly as good as the original.
- In soup pot, saute/fry garlic in oil over medium heat till aromatic and translucent/soft, about 2 min. Add in spinach, half of beans, tomatoes and half of stock; simmer till spinach is tender, about 10 min.
- In food processor, process spinach mix to desired consistency. Return mix to soup pot. Add in remaining fava beans and stock. Season with salt and pepper; heat through. When ready to serve, garnish with cheese or possibly oil.
- Makes 8servings.
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