Best 8 Fava Bean Soup With Mint Recipes

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Immerse yourself in the charm of the Mediterranean with this exquisite fava bean soup infused with the refreshing flavors of mint. This delectable dish captures the essence of rustic simplicity while tantalizing your taste buds with a symphony of textures and aromas. As you embark on this culinary journey, you will discover the secrets to crafting the perfect balance of earthy fava beans, aromatic mint, and a delightful blend of spices that will transport you to the sun-kissed shores of the Mediterranean. Get ready to indulge in a flavorful and nutritious feast that will warm your soul and leave you craving for more.

Here are our top 8 tried and tested recipes!

FAVA BEAN SOUP WITH MINT



Fava Bean Soup with Mint image

Although this looks like a Mediterranean soup, I came across it in Veracruz, where the cuisine still has Spanish overtones. I have eaten a similar fava bean dish in Spain. You can find skinned, split fava beans in Middle Eastern markets.

Provided by Martha Rose Shulman

Time 2h15m

Yield Serves 6

Number Of Ingredients 9

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

Steps:

  • 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.
  • 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.
  • Serve, garnishing each bowl with a drizzle of olive oil, a sprinkling of slivered mint leaves, and a pinch of red pepper flakes.

Nutrition Facts : @context http, Calories 125, UnsaturatedFat 4 grams, Carbohydrate 17 grams, Fat 5 grams, Fiber 7 grams, Protein 7 grams, SaturatedFat 1 gram, Sodium 1063 milligrams, Sugar 9 grams

FAVA BEAN SOUP WITH FRESH MINT



FAVa BEAN SOUP WITH FRESH MINT image

This fava bean soup, one of my mother's recipes, is one of my favorites. It can be enjoyed either as a hot soup or chilled and served as a gazpacho in the summer months.

Provided by Rosamaria

Categories     Chowders

Time 1h

Yield 10 serving(s)

Number Of Ingredients 15

4 cups peeled dried fava beans, soaked overnight
1 medium diced turnip
2 medium diced tomatoes
1 medium diced brown onion
2 stalks diced celery
2 thinly sliced serrano peppers
4 minces garlic cloves
5 cups fat-free low-sodium chicken broth
5 cups water
himalayan pink salt (to tastet)
1 teaspoon pepper mill fresh coarse ground black pepper
1 (8 ounce) bag blue corn tortilla chips
25 fresh mint leaves
extra virgin olive oil (to garnish)
additional fresh mint leaves (to garnish)

Steps:

  • • Lightly sauté the turnips, onion, celery, and garlic in a skillet with a light coating of olive oil while adding the Himalayan Pink Salt and pepper.
  • • In a separate soup pan add the chicken broth and water to the rinsed and cleaned Fava beans bring to a slow boil and then reduce the heat to simmer. Add the sautéed vegetables from above and the tomatoes, sliced Serrano peppers and the 25 mint leaves to the Fava beans and simmer for 15 minutes.
  • • Remove ½ of the above soup mixture and blend in a standard blender. Return the blended soup mixture to the original soup pan and simmer the entire contents for an additional 30 minutes. Let cool and refrigerate until cold.
  • • Here's the trick serve the gazpacho in your favorite soup bowl, drizzle some extra virgin olive oil on top, add 2 cranks of your peppermill coarse ground pepper, place 3 dampened mint leaves so that they stand up in the olive oil then add 2 cranks of your salt mill coarse ground Himalayan Pink Salt to the mint leaves. The presentation is very nice and the slight crunch of the salt while eating the gazpacho is excellent. Serve with blue corn tortillas on the side.
  • • Voila "Mexico jus' like I pictured it".

Nutrition Facts : Calories 235.7, Fat 1.7, SaturatedFat 0.4, Sodium 62.8, Carbohydrate 39.1, Fiber 15.7, Sugar 4.7, Protein 18.5

FAVA BEAN SOUP



Fava Bean Soup image

Provided by Anne Burrell

Time 1h5m

Yield 8 servings

Number Of Ingredients 12

Kosher salt
2 pounds shelled fava beans
Extra-virgin olive oil
1/4 pound bacon, cut into lardons, optional (but I highly recommend it)
1 large onion, cut into 1/2-inch dice
2 ribs celery, cut onto 1/2-inch dice
Pinch crushed red pepper flakes
3 cloves garlic, 2 smashed, 1 reserved whole
1 large Yukon gold potato, peeled and cut into 1/2-inch dice
4 to 5 cups vegetable or chicken stock
2 to 3 tablespoons grated Parmesan
High quality extra-virgin olive oil

Steps:

  • Bring a large pot of well-salted water to a boil over medium heat and set up a bowl of well-salted ice water. Add the shelled fava beans to the boiling water. Once the water has come back to a boil, cook the beans for 3 to 4 minutes. Remove them from the boiling water and immediately put them into the bowl of salted ice water. Once the beans have cooled completely, strain them from the ice water. Peel the tough, light green outer layer from the beans. You will be left with a delicate, lovely vibrantly green tender fava bean. MMMMMM! Reserve these little lovelies.
  • Coat a large saucepan over medium-high heat with extra-virgin olive oil. Add the bacon (if using, if not just start with the onions and celery) and once the bacon has started to become brown and crispy and is very aromatic, add the diced onions and celery. Season with salt, to taste, and a pinch of crushed red pepper. Cook the onions and celery until they become translucent and are very aromatic. Add the smashed garlic cloves and the diced potato, stir to coat with the oil and cook for 2 to 3 minutes. Stir in 2/3 of the reserved fava beans and 4 cups stock. Taste for seasoning and add salt, if needed. Bring the stock to a boil, then reduce the heat and simmer until the potatoes are fork tender, about 20 to 30 minutes.
  • When the potatoes are tender enough to slide easily off a fork when cooked, puree the soup in a blender* until smooth. You probably will have to do this in batches. Return the soup to the pot, and add the remaining fava beans. If the soup is too thick, add some the remaining stock to adjust the consistency. Taste the soup to check the seasoning and reseason, if needed.
  • Ladle the soup into serving dishes, give them a little sprinkle of grated Parmesan and a drizzle of big fat finishing oil.
  • Fava beany-weany delicious!

FAVA BEAN SOUP



Fava Bean Soup image

An ancient member of the pea family (Europeans and North Africans have been eating them for millennia), fava beans have a nutty taste and buttery texture all their own.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 7

1 1/2 cups chopped white onion
1 tablespoon olive oil
Salt and pepper
2 1/2 cups chicken stock
2 1/2 cups blanched, peeled fava beans
1/4 cup grated Parmesan
Lemon juice

Steps:

  • Saute onion in olive oil. Season with salt. Stir in chicken stock. Bring to a simmer. Add fava beans. Simmer until tender. Stir in Parmesan. Puree. Season with lemon juice, salt, and pepper.

FAVA BEANS WITH SNAP PEAS AND MINT



Fava Beans with Snap Peas and Mint image

Fava beans mingle with snap peas and mint in this showcase of spring vegetables.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 1h10m

Yield Serves 6 to 8

Number Of Ingredients 5

Coarse salt and freshly ground pepper
1 pound snap peas, trimmed
6 pounds fava beans, shelled (about 2 pounds)
3 tablespoons unsalted butter
1/4 cup packed fresh mint leaves

Steps:

  • Prepare an ice-water bath. Bring a large pot of salted water to a boil. Add snap peas and blanch 3 to 4 minutes. Transfer to ice bath; let cool, then drain on a paper towel-lined plate.
  • Add fava beans to pot and blanch 2 to 3 minutes. Transfer to ice bath and let cool; drain on plate. Pop favas from skins.
  • Melt butter in a large saute pan over medium. Add favas and cook, stirring occasionally, until crisp-tender, 4 to 5 minutes. Add peas; season with salt and pepper. Cook, stirring occasionally, until tender and heated through, 3 to 5 minutes. Transfer to a serving bowl and sprinkle with mint.

MOROCCAN FAVA BEAN AND VEGETABLE SOUP



Moroccan Fava Bean and Vegetable Soup image

When I am planning a Passover menu I look to the Sephardic traditions of the Mediterranean. The Sephardim were the Jews of the Iberian Peninsula; they had a rich culture and lived in harmony with Christians and Muslims until the Spanish and Portuguese Inquisitions at the end of the 15th century, when all non-Christians were expelled from Spain and Portugal. The Sephardim were welcomed in Turkey, and many went to Greece, North Africa and the Middle East as well. Throughout the Mediterranean, springtime is the season for spinach and other greens, artichokes and fava beans, and these vegetables make delicious appearances at Passover meals. This dish is inspired by the fresh fava bean soup that Rivka Levy-Mellul, author of "La Cuisine Juive Marocaine," remembers as the first course of her childhood Seders in Morocco. The authentic dish is a substantial soup made with quite a lot of meat, but I've made a vegetarian version. I expected the fava beans to color this soup a pale green, but the other vegetables - the carrots, leeks, turnips and onion - and especially the turmeric contribute just as much, and the color of the soup is more of a burnt orange.

Provided by Martha Rose Shulman

Categories     dinner, soups and stews, appetizer

Time 1h30m

Yield 8 servings

Number Of Ingredients 13

2 pounds fresh fava beans or 1/2 pound frozen double-peeled (2 cups)
2 tablespoons extra virgin olive oil
2 leeks, white and light green parts only, cleaned and sliced
1 large onion, chopped
2 medium or large carrots, peeled and diced
1 stalk celery, chopped
2 medium turnips, peeled and diced
1 small potato (about 4 ounces), peeled and diced
2 quarts water, vegetable stock or chicken stock
Salt to taste
A bouquet garni made with a couple of sprigs of parsley, a bay leaf and several sprigs of cilantro
1/2 teaspoon ground white pepper
1/2 teaspoon turmeric

Steps:

  • Skin the fresh favas: bring a medium pot of salted water to a boil. Fill a bowl with ice water. Drop the shelled fava beans into the boiling water and boil 5 minutes. Drain and transfer immediately to the cold water. Allow the beans to cool for several minutes, then slip off their skins by pinching off the eye of the skin and squeezing gently. Hold several beans in one hand and use your other thumb and forefinger to pinch off the eyes, have a bowl for the shelled favas close at hand and this will not take very long.
  • Heat 1 tablespoon of the olive oil over medium heat in a large, heavy soup pot or Dutch oven and add the leeks, onion, carrots and celery. Cook, stirring, until vegetables are just tender, about 5 minutes, and add the turnips, potatoes, favas, water or stock, salt and bouquet garni. Bring to a boil, reduce the heat, cover and simmer for 45 minutes, or until the vegetables are very tender. Remove and discard the bouquet garni.
  • Purée the soup using a hand blender or a food mill, or working in batches, in a blender, making sure that you place a towel over the top of the blender and remove the inner part of the lid to avoid hot splashes. Return to the pot, add the pepper, turmeric and chopped cilantro and bring to a simmer over medium-low heat. Turn the heat to low, cover and simmer, stirring often, for 30 minutes. Taste and adjust salt and pepper. Serve in wide soup bowls, garnished with cilantro leaves and with a drizzle of olive oil over each serving.

Nutrition Facts : @context http, Calories 105, UnsaturatedFat 3 grams, Carbohydrate 16 grams, Fat 4 grams, Fiber 5 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 885 milligrams, Sugar 7 grams, TransFat 0 grams

FAVA BEAN SOUP



Fava Bean Soup image

Make and share this Fava Bean Soup recipe from Food.com.

Provided by Carol Bullock

Categories     One Dish Meal

Time 1h5m

Yield 10 serving(s)

Number Of Ingredients 10

1 lb dried fava beans
2 tablespoons olive oil
1 large onion, chopped
5 cloves garlic, chopped
1 carrot, shredded
2 stalks celery, sliced
1 teaspoon cumin
salt and pepper
1/4 cup finely chopped fresh parsley
lemon, juice of

Steps:

  • Soak beans in water for 2 days in refrigerator.
  • Drain, and put in a large saucepan with 8-10 cups water.
  • Bring to a boil, and boil for 10 minutes.
  • Add onion, garlic, carrot and celery, and bring to boil again.
  • Turn heat to simmer.
  • Cover, and simmer for 1 hour, or until beans are very soft.
  • Puree soup in blender (do this in batches).
  • Return soup to saucepan.
  • Add oil, cumin, salt and pepper.
  • Bring to boil.
  • Reduce heat and simmer for a few minutes, adding a little water if too thick.
  • Serve garnished with chopped parsley, and a sprinkling of lemon juice.
  • Excellent with warm pita bread.

FRESH FAVA BEANS WITH HIBISCUS SALT AND MINT



Fresh Fava Beans with Hibiscus Salt and Mint image

When fava beans are in season and abundant, here's a quick way to prepare and serve them without having to remove the peel. Mint is a natural complement for favas, and subtle floral hibiscus salt is a perfect seasoning. Use leftover cooked favas in composed salads, like salade Nicoise.

Provided by Cazuela

Categories     Side Dish

Time 23m

Yield 4

Number Of Ingredients 7

1 teaspoon dried hibiscus flowers
1 teaspoon sea salt
2 tablespoons extra-virgin olive oil, divided
1 large clove garlic, thinly sliced lengthwise
1 pound shelled fava beans, unpeeled
1 tablespoon chicken stock
1 tablespoon chopped fresh mint

Steps:

  • Pulse hibiscus flowers in a spice grinder until finely ground. Pour into a small jar; add salt. Shake until blended.
  • Heat 2 tablespoons olive oil in a heavy skillet over medium-low heat. Cook garlic slices until sizzling, about 30 seconds. Add fava beans and chicken stock; bring to a simmer over medium heat. Reduce heat to medium-low, cover, and cook until fava bean skins begin to wrinkle, about 6 minutes. Uncover and cook for 1 minute more.
  • Transfer fava beans to a serving dish. Discard garlic. Drizzle remaining 1 tablespoon oil over fava beans. Garnish with hibiscus salt and mint.

Nutrition Facts : Calories 450 calories, Carbohydrate 66.6 g, Fat 8.5 g, Fiber 28.4 g, Protein 29.7 g, SaturatedFat 1.2 g, Sodium 465.1 mg, Sugar 6.5 g

Tips:

  • For the best flavor, use fresh fava beans. If you can't find fresh fava beans, you can use frozen or dried fava beans. If using dried beans, soak them overnight before cooking.
  • To remove the skins from the fava beans, blanch them in boiling water for 2-3 minutes. Then, drain and rinse the beans in cold water. The skins should then slip off easily.
  • To make the soup more flavorful, add a ham bone or smoked sausage to the pot. You can also add other vegetables, such as carrots, celery, or potatoes.
  • Serve the soup with a side of crusty bread or crackers. You can also top the soup with grated Parmesan cheese or crumbled bacon.

Conclusion:

Fava bean soup is a delicious and hearty soup that is perfect for a cold night. It is also a good source of protein, fiber, and vitamins. With its simple ingredients and easy-to-follow instructions, this soup is a great choice for busy weeknights or lazy weekends. So next time you're looking for a comforting and nutritious meal, give fava bean soup a try. You won't be disappointed!

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