Vegetable and Fava Bean Soup
Vegetable and Fava Bean Soup
Open in full-screen mode

Vegetable and Fava Bean Soup

Preparation
20 MIN
Cooking
50 MIN
Makes
4 to 6 servings
Freezes
Choix sain
Share

Ingredients

Preparation

  1. In a saucepan over medium heat, soften the onion in the oil. Add the carrots, celery and rutabaga. Continue cooking for 5 minutes. Add the tomatoes and broth and bring to a boil.
  2. Cover and simmer over low heat for about 40 minutes or until the vegetables are tender. Season with salt and pepper. Add the beans and cook for 2 to 5 minutes or until tender.
  3. If desired, serve with Oka Cheese Puff Pastry (see recipe).

Note

Fava beans can be found fresh in grocery stores for a few weeks during the months of July and August only. They are also available frozen, peeled or unpeeled, in Middle Eastern grocery stores or sold canned. In you can’t find fava beans, you can replace them with fresh or frozen peas.

To prepare fresh fava beans, blanch them in a large pot of boiling water for about 1 minute to loosen their outer skin. Drain, then cool in a bowl of ice water. Then, remove their outer skins.

Good with...

Comment

  1. Easy to make and tastes great....

Rate this recipe

Login to rate this recipe and write a review.

Login

Not a member yet? Sign up today, it's free!

Due to the large number of questions we receive, we are unable to answer each one. Please visit our Frequently Asked Questions section, which contains a great deal of useful information. We appreciate your enthusiasm for RICARDO cuisine!

Fields marked with an asterisk (*) are required.

Your comment must comply with our netiquette.

512 characters maximum