Ingredients
Check off ingredients as you go
Serves 4
- 300g fava beans (frozen and peeled, about 2 cups)
- 300g potatoes (3 medium-sized, about 10oz)
- 180g fresh spinach (about 6oz)
- 2 tbsp olive oil
- about 1L water or vegetable broth (4 cups)
- Salt, pepper
Preparing the fava bean and spinach soup
In a Dutch oven or large pot, sauté the fava beans and potatoes (cut into cubes) without browning, then pour in the vegetable broth (don’t salt yet or the fava beans will stay tough), cover and cook for 30 minutes.
Meanwhile, in a small skillet, sauté the spinach in 1 tbsp olive oil until all liquid has evaporated. Roughly chop with scissors.
Transfer the vegetables from the pot to a blender with the remaining tablespoon of olive oil and some of the cooking broth (don’t pour it all in, adjust according to desired texture). Season with salt and pepper, and blend until smooth. Add the spinach, stir and serve hot in bowls.
For a complete (and monochrome!) meal, you can also serve roasted zucchini on the side.
Tips and variations
- Keeping the spinach unblended gives the soup a pleasant texture, but if you prefer a completely smooth soup, simply blend it with the rest of the soup in the blender.