Besara (Egyptian Fava Bean Soup)

• 3 cups skinless dried fava beans
• 5 cups water
• 3 tablespoons olive oil
• 2 leek (white part only), chopped
• 1 1/2 onions, chopped
• 5 cloves garlic, chopped
• 1 cup chopped fresh spinach, or to taste
• 1 teaspoon ground cumin, or more to taste
• salt and pepper to taste

1. Place beans in a large pot with water to cover. Soak 8 hours to overnight.
2. Drain beans and return to pot with 5 cups fresh water. Bring to a boil and simmer until soft, 45 minutes to 1 hour.
3. Heat olive oil in a skillet over medium heat. Add leeks, onions, and garlic; saute until softened, about 5 minutes. Add to the pot with the beans.
4. Add spinach, cumin, salt, and pepper to the soup and cook gently, 15 to 30 minutes more.
5. Fill blender halfway with soup. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into a pot. Repeat with remaining soup.
6. Heat until warm until ready to serve.

beans, water, olive oil, only, onions, garlic, fresh spinach, ground cumin, salt

Taken from www.allrecipes.com/recipe/265001/besara-egyptian-fava-bean-soup/ (may not work)