Vegetable-Fava Bean Soup
Recipe from
Better Homes and Gardens
Fava beans are the standout in this Italian-style soup. The beans (also called broad beans) are large, brown, and flat ovals that have an assertive taste and firm texture.
Servings:
Makes 4 to 6 servings.
Prep Time:
30 mins
Total Time:
2 hrs 30 mins
Ingredients
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1 cupdry fava beanssee savings
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3 cupswatersee savings
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3 cupswatersee savings
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1medium carrot, chopped (1/2 cup)see savings
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1small onion, chopped (1/3 cup)see savings
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1clove garlic, mincedsee savings
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1 tablespooninstant vegetable or beef bouillon granulessee savings
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3/4 teaspoondried basil, crushedsee savings
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1 14-1/2-ouncecan tomatoes, cut upsee savings
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1small zucchini, halved lengthwise and sliced (1 cup)see savings
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2 ounceslinguine or spaghetti, brokensee savings
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Directions
1.
Rinse beans. In a large saucepan combine beans and the 3 cups water. Bring to a boil; reduce heat. Simmer, uncovered, for 15 to 30 minutes or until skins soften. Let stand for 1 hour. Drain.
2.
To peel beans, with a knife remove skin from one end of the bean. Peel off remaining skin.
3.
In the same saucepan combine the peeled beans, 3 cups water, carrot, onion, garlic, bouillon granules, and basil. Bring to a boil; reduce heat. Cover and simmer for 40 minutes. Add the undrained tomatoes, zucchini, and linguine or spaghetti. Cook, uncovered, for 6 to 8 minutes or until pasta and beans are tender.
4.
To serve, ladle soup into individual bowls. Makes 4 to 6 servings.
Nutrition information
Per serving: Calories 211, Total Fat 1 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 895 mg, Carbohydrate 41 g, Protein 11 g. Percent Daily Values are based on a 2,000 calorie diet.
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