Vegetable-Fava Bean Soup
- 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.
- To peel beans, with a knife remove skin from one end of the bean. Peel off remaining skin.
- 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.
- To serve, ladle soup into individual bowls. Makes 4 to 6 servings.
From the Test Kitchen
Precook and peel fava beans. Cover and chill up to 24 hours. Continue as above.
Nutrition Facts (Vegetable-Fava Bean Soup)
- Per serving:
- 211 kcal ,
- 1 g fat
- 895 mg sodium ,
- 41 g carb. ,
- 11 g pro.