| Prep: 30 mins | Cook: 1 hour 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 205 | 6g | 1g | 31g |
| sugars | fibre | protein | salt |
| 4g | 8g | 11g | 1.02g |
There’s something beautiful about a bowl of vibrant and piping hot Fava Bean Soup with Carrots and Celery that tugs at my mountain-born heartstrings. Growing up in the Rocky Mountains of Colorado, my meals often consisted of game meats and trout. As such, I developed an appreciation for dishes that mirror the robustness of mountain life without always having to go the traditional route. This particular recipe intertwines that philosophy by combining the hearty nature of mountain fare with the simplicity and nutrients of fresh garden produce. Let’s dive in!
The Magic of Fava Beans
Most don’t know this, but fava beans aren’t just food; they’re a powerhouse of nutrition! High in fiber and protein, these little pods pack a punch that can satisfy hunger and keep you fueled for whatever adventures may lie ahead. They even contain a good amount of iron, magnesium, and potassium. Need a boost in vitamins? Well, fava beans have got you covered there too with a surplus of vitamins A, B1, B2, B6, and C. And let’s not forget how environmentally friendly these beans are. Growing them adds nitrogen to the soil, thus enhancing its fertility. Truly a win-win for all!
Pairing and Similarities
Onto the topic of pairings and kinships. This Fava Bean Soup with Carrots and Celery is a sibling to classic minestrone, both born from the family of comfort foods. However, it leaves the pasta behind and pays more homage to the garden. You can serve this soup as a stand-alone meal, or it also pairs remarkably well with a slice of rustic whole grain bread. A simple side salad with a punchy vinaigrette also pairs well to balance the soup’s rich and earthy flavor profile.
If the mood strikes you, or you simply don’t have fava beans handy, you can substitute with other legumes such as cannellini beans or chickpeas, and still retain the comforting soul of this dish. To learn more about substituting ingredients, visit Bon Appétit’s handy guide.
So, whether you’re seeking to recollect a taste of nature, looking for a healthy comfort meal, or looking to pair a delicious, hearty soup with your next entree, this Fava Bean Soup with Carrots and Celery hits all the right notes. It’s a dish that Gordon and I hold close to our hearts and kitchen table, and we’re confident that you will too.
What You’ll Need
- 2 cups dried fava beans
- 6 cups water
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 bay leaf
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 teaspoons fresh parsley, chopped
- 1 teaspoon fresh thyme, chopped
- 6 cups vegetable broth
- 1 lemon, juiced
Method
Step One
Begin by soaking your 2 cups of dried fava beans overnight. This will soften them up for cooking.
Step Two
The next day, rinse the fava beans and set them aside to drain. Then, in a large pot, add in 6 cups of water and the drained beans. Bring them to a boil over medium-high heat, then reduce the heat to low, cover the pot, and let it simmer for about an hour, or until the beans are soft and tender.
Step Three
While the beans are simmering, heat 2 tablespoons of olive oil in a large pan over medium heat. Once the oil is hot, add in your finely chopped onion and minced garlic. Cook these down until the onion becomes translucent and the garlic is aromatic.
Step Four
To the pan with the onions and garlic, add in the diced carrots and celery. Continue to cook this over medium heat for about 5 minutes, until the vegetables are tender.
Step Five
Once the beans are done simmering, add them to the pan with vegetables. Also add in the bay leaf, salt, black pepper, chopped fresh parsley, and chopped fresh thyme. Stir everything together well.
Step Six
Next, pour the 6 cups of vegetable broth into the pan. Bring the mixture to a boil then reduce the heat to low and let it simmer for another 30 minutes, until the soup has thickened.
Step Seven
To finish off the soup, stir in the juice of one lemon. Then carefully remove the bay leaf. Taste the soup and adjust the salt and pepper if necessary. Serve the soup hot, and enjoy your Fava Bean Soup with Carrots and Celery.
