Lunch / Dinner
Spring Fava Bean Soup
t’s time to give beans a little respect—at least more than the playground song does. The United States Department of Agriculture (USDA) certainly respects them. It recommends three cups of these nutritional powerhouses for adults each week. With more varieties of beans than you can shake a stick at, it’s no problem to find beans to toss into a soup, salad, or side dish.
One pound of fresh fava beans yields only ½ cup shelled beans. Store whole beans in a paper bag in the refrigerator, but plan to use them within a few days of purchase. If you can’t find favas, cannellini beans work well, too.
Sauté prosciutto in olive oil in a large saucepan over medium-high heat until it’s crisp. Transfer prosciutto to a paper-towel-lined plate; set aside. Reserve drippings.
Sweat leeks, garlic, and oregano in same pan with drippings over medium-low heat until vegetables soften, about 5 minutes.
Deglaze pan with wine; simmer until liquid is nearly evaporated. Stir in broth; bring mixture to a boil. Add beans, zucchini, and asparagus. Reduce heat; simmer until vegetables are tender.
Stir in basil and sautéed prosciutto. Serve soup garnished with Pecorino, mint, and lemon zest.
String fava beans and remove their shells. Blanch beans 30 seconds to 1 minute, then shock them in ice water.
After blanching and shocking favas, peel off their outer shell, which is hard to digest, to reveal bright green beans.
% Daily Value*
Total Fat 15g 23%
Saturated Fat 5g 25%
Cholesterol 37mg 12%
Sodium 1281mg 53%
Carbs 39g 13%
Fiber 10g 40%
*Percent Daily Values are based on a 2,000 calorie diet.