The Lost Post
I made this soup for lunch swap months ago, but never posted about it. I just made it again for myself and I had to post the recipe. I can’t handle it, it’s too delicious!!!
If you make this recipe, gentle reader, take comfort in the mundane task of peeling favas. Set aside a good thirty minutes of standing at your kitchen counter and meditate over each greenish bean, or sit at your kitchen table (or couch, if one does not formally dine) and enjoy the peace of a quiet mind and busy hands.
From NY Times Recipes for Health
Fava Bean Soup With Mint
1 pound dried, skinned fava beans, washed, picked over, and soaked in water to cover for 6 hours or overnight
2 tablespoons extra virgin olive oil
1 medium onion, chopped
4 garlic cloves, minced
1/2 pound tomatoes, peeled, seeded, and chopped, or 1 cup canned chopped tomatoes
10 sprigs fresh spearmint, tied in a bunch with kitchen string
2 quarts water
Salt to taste
Slivered fresh mint leaves, extra virgin olive oil, and dried red pepper flakes for garnish
1. Drain the favas. Heat 1 tablespoon olive oil in a large, heavy soup pot or Dutch oven over medium heat and add the onion. Cook, stirring, until tender, about 5 minutes, and add the garlic. Stir together for a minute, until fragrant, and add the tomatoes and 1/2 teaspoon salt. Cook, stirring often, until the tomatoes have cooked down slightly, about 5 minutes, and add the beans, 2 quarts water, another 2 teaspoons salt, and the mint. Bring to a boil, reduce the heat, cover and simmer 2 hours, or until the beans have begun to fall apart and thicken the soup. Stir from time to time to make sure the beans are not settling at the bottom of the pot and sticking.
2. When the beans are soft and falling apart, remove the bundle of mint, and using tongs, any stray mint leaves. Using an immersion blender, puree the soup. Taste and adjust seasonings.
3. Serve, garnishing each bowl with a drizzle of olive oil, a sprinkling of slivered mint leaves, and a pinch of red pepper flakes.
Yield: Serves 6
Advance preparation: This is best served the day it is made, as it tends to continue to thicken if it sits overnight. It will still be good, but you may have to thin it out with water.