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Nutrition Facts
Serving Size 1 (270g) Recipe makes 4 servings The following items or measurements are not included below: vegetable stock
Calories 296
Calories from Fat 66		(22%)
Amount Per Serving		%DV
	Total Fat 7.4g	11%
	Saturated Fat 1.1g	5%
	Monounsaturated Fat 5.0g
	Polyunsaturated Fat 1.0g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 14mg		0%
Potassium 840mg		24%
Total Carbohydrate 47.0g		15%
	Dietary Fiber 9.7g	38%
	Sugars 4.3g
Protein 12.2g		24%
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Fava Bean and Mint Soup

Recipe #332227 | 45 min | 10 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Rosealicious Chef
Oct 22, 2008

My DH always asks for this soup once the cooler weather comes around. We love it!! It’s also a good soup to entertain with because it is filling. The mint is optional but we think it adds an extra kick to the soup. If you prefer to go without the mint add fresh cilantro and ground cumin instead. Garnish with mint springs and unsweetened yogurt.

SERVES 4 (change servings and units)

Ingredients

2 tablespoons olive oil
1 red onion
2 garlic cloves
2 potatoes, diced
3 cups fava beans (thaw if frozen)
3 3/4 cups vegetable stock
2-3 tablespoons chopped mint leaves

Directions

1
Heat olive oil in a large sauce pan.
2
Add onion and garlic, saute 2-3 minutes, until soft.
3
Add potatoes, cook, and stirring, for 5 minutes.
4
Stir in beans and stock. Cover & simmer for 30 minutes.
5
Remove a few veggies from the pot (about ¾ of a cup…or more if you prefer to have a chunkier soup), set aside.
6
Place the remainder soup in a food processor / blender. Process until soup is smooth.
7
Return soup to saucepan; add the reserved vegetables and mint.
8
Bring to a boil, stirring constantly. Remove from heat.
9
Garnish with mint springs & unsweetened yogurt.