Fava Bean Soup is a great vegetarian dish, loaded with nutrition and very satisfying. The fava beans are simmered in a rich vegetable stock, crushed tomatoes, more veggies and loads of garlic. The addition of baby green lentils adds texture and helps to thicken the soup. If you have a parmesan rind, this a great time to use it. Serve Fava Bean Soup with a crusty bread and a salad for the perfect Vegetarian lunch or dinner.
Prep Time 15minutes
Cook Time 45minutes
Total Time 1hour
Author Homemade Italian Cooking with Cara
½teaspoonred pepper flakesor to taste
1large whole oniondiced
1pounddry baby green lentils
3stalks celeryfinely diced
1 28ouncecan crushed tomatoes
2cupswateras needed to cover
3 14ouncecans fava beans
Parmesan rindoptional if you have one
Drain, rinse and shell the canned fava beans. Pinch the end and squeeze out the bean. Toss the skins.
In a large dutch oven on the the stove, add the olive oil, red & black peppers, garlic, onion and saute until translucent. Add the carrot, celery, thyme and cook for another 10 minutes until the onion starts to caramelize.
Add the tomato paste and mix until incorporated.
Stir in lentils, vegetable stock, tomatoes,wine (if using), oregano, and bay leaf. Add more water to cover all the ingredients if needed. Bring to a slow boil.
Cover and simmer 30 minutes, sitting occasionally. Add the fava beans and more water if needed to the desired thinness or thickness of the broth. Add the parmesan rind if you have it. Cook another 10-15 minutes or until the lentils are tender and the fava beans warmed through. Toss out bay leaf before serving.
Serve with toasted garlic bread and grated parmesan cheese.