Fava Bean Soup with Mint
- 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
- 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.
water, extra virgin olive oil, onion, garlic, tomatoes, spearmint, water, salt, mint
Taken from cooking.nytimes.com/recipes/1016524 (may not work)