Fava Bean Soup with Mint

1. 1

   Drain the favas.

2. 2

   Heat 1 tablespoon olive oil in a large, heavy soup pot or Dutch oven over medium heat and add the onion.

3. 3

   Cook, stirring, until tender, about 5 minutes, and add the garlic.

4. 4

   Stir together for a minute, until fragrant, and add the tomatoes and 1/2 teaspoon salt.

5. 5

   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.

6. 6

   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.

7. 7

   Stir from time to time to make sure the beans are not settling at the bottom of the pot and sticking.

8. 8

   When the beans are soft and falling apart, remove the bundle of mint, and using tongs, any stray mint leaves.

9. 9

   Using an immersion blender, puree the soup.

10. 10

    Taste and adjust seasonings.

11. 11

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

* Per serving · 4 servings · Values may vary.

No additional tips available.