📝 About This Recipe
Inspired by the rustic kitchens of the Mediterranean, this vibrant Broad Bean Soup—often known as 'Fava' in Greek or 'Foul' in Levantine traditions—is a celebration of spring's bounty. It features a velvety texture achieved through slow-simmering tender beans with aromatic herbs, finished with a bright zing of lemon and a luxurious drizzle of cold-pressed olive oil. This dish is not only a nutritional powerhouse but a comforting, soul-warming bowl that bridges the gap between hearty winter stews and light summer fare.
🥗 Ingredients
The Soup Base
- 4 cups Broad beans (Fava beans) (fresh shelled, or frozen and thawed; skins removed for a smoother texture)
- 3 tablespoons Extra virgin olive oil (high quality)
- 1 large Yellow onion (finely diced)
- 1 medium Leek (white and light green parts only, cleaned and sliced)
- 3 pieces Garlic cloves (minced)
- 1 piece Celery stalk (finely chopped)
Liquids and Aromatics
- 5 cups Vegetable or Chicken stock (low sodium preferred)
- 1/4 cup Dry white wine (such as Pinot Grigio or Sauvignon Blanc)
- 1/4 cup Fresh mint leaves (tightly packed and roughly chopped)
- 2 tablespoons Fresh dill (chopped)
- 1 tablespoon Lemon juice (freshly squeezed)
- 1 teaspoon Kosher salt (adjust to taste)
- 1/2 teaspoon Black pepper (freshly cracked)
For Garnish
- 1/4 cup Feta cheese (crumbled)
- 1 pinch Red chili flakes (optional for heat)
- 1/2 cup Reserved broad beans (blanched and peeled)
- 1 teaspoon Lemon zest (finely grated)
👨🍳 Instructions
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1
If using fresh broad beans, blanch them in boiling water for 2 minutes, then plunge into an ice bath. Squeeze each bean gently to pop it out of its tough outer grey skin, revealing the bright green bean inside.
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2
In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat until shimmering.
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3
Add the diced onion, sliced leek, and celery. Sauté for 8-10 minutes, stirring occasionally, until the vegetables are soft and translucent but not browned.
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4
Stir in the minced garlic and cook for an additional 60 seconds until fragrant.
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5
Deglaze the pot by pouring in the white wine. Use a wooden spoon to scrape up any flavorful bits from the bottom, and let the wine reduce by half (about 2-3 minutes).
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6
Add the prepared broad beans (reserving a handful for garnish) to the pot and stir to coat them in the aromatics.
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7
Pour in the stock and bring the mixture to a gentle boil.
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8
Reduce the heat to low, cover partially, and simmer for 20-25 minutes. The beans should be very tender and starting to break down.
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9
Remove the pot from the heat. Stir in the chopped mint and dill.
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10
Using an immersion blender, puree the soup until completely smooth. If you prefer a rustic texture, only pulse it a few times. For an ultra-fine silkiness, pass the pureed soup through a fine-mesh sieve.
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11
Return the soup to the heat and stir in the lemon juice, salt, and black pepper. If the soup is too thick, add a splash more stock or water to reach your desired consistency.
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12
Taste and adjust seasoning. The lemon should brighten the earthy flavor of the beans without overpowering it.
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13
Ladle the hot soup into warmed bowls.
💡 Chef's Tips
Double-peeling the broad beans is time-consuming but essential for a vibrant green color and a smooth, non-bitter finish. If using dried broad beans, soak them overnight and increase the simmering time to 1.5 - 2 hours until creamy. To keep the green color bright, don't add the lemon juice or fresh herbs until the very end of the cooking process. Avoid boiling the soup vigorously after adding the herbs, as this can dull the fresh flavors. If you want a richer soup, stir in a dollop of Greek yogurt or a splash of heavy cream just before serving.
🍽️ Serving Suggestions
Serve with thick slices of toasted sourdough bread rubbed with a raw garlic clove. Pair with a crisp, chilled glass of Assyrtiko or Sauvignon Blanc to complement the herbal notes. Top with a swirl of high-quality chili oil if you enjoy a spicy kick. Accompany with a side of briny Kalamata olives and radishes for a full Mediterranean mezze experience. Garnish with crispy pancetta or bacon bits for a salty, crunchy contrast to the creamy beans.