Name: Vegetable and Fava Bean Soup
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 4 to 6 servings
Ingredients: 1 onion, chopped; 2 tbsp (30 ml) olive oil; 2 carrots, peeled and cut into small pieces; 2 stalks celery, cut into small pieces; 1/2 rutabaga, peeled and cut into small pieces; 1 can (796 ml/28 oz) plum tomatoes, crushed with your hands; 5 cups (1.25 litres) chicken broth; 1 cup (135 g) frozen fava beans, shelled and peeled (see note); Salt and pepper

Ingredients

1 onion, chopped
2 tbsp (30 ml) olive oil
2 carrots, peeled and cut into small pieces
2 stalks celery, cut into small pieces
1/2 rutabaga, peeled and cut into small pieces
1 can (796 ml/28 oz) plum tomatoes, crushed with your hands
5 cups (1.25 litres) chicken broth
1 cup (135 g) frozen fava beans, shelled and peeled (see note)
Salt and pepper

Preparation

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.
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.
If desired, serve with Oka Cheese Puff Pastry (see recipe).

Note from Ricardo

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.

Vegetable and Fava Bean Soup

Categories

Ingredients

Preparation

Note from Ricardo

Personal Note