Vegetable-Fava Bean Soup

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.

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  • Makes: 4 servings
  • Prep: 30 mins
  • Cook: 1 hr 5 mins
  • Stand: 1 hr

Vegetable-Fava Bean Soup

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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.

From the Test Kitchen

Precook and peel fava beans. Cover and chill up to 24 hours. Continue as above.

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Nutrition Facts (Vegetable-Fava Bean Soup)

  • Per serving:
  • 211 kcal ,
  • 1 g fat
  • 895 mg sodium ,
  • 41 g carb. ,
  • 11 g pro.
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