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  • Fava Bean And Spinach Soup

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    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

    1. Makes 8 servings. VEGAN
    2. 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.
    3. 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.
    4. 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.
    5. Makes 8servings.

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