Ingredients
Check off ingredients as you go
Serves 4
- 300 g (10.5 oz) fava beans (frozen and peeled)
- 300 g (10.5 oz) potatoes (3 medium)
- 180 g (6 oz) leaf spinach (3 frozen pucks for me)
- 2 Tbsp olive oil
- about 1 liter (4 cups) water or vegetable stock
- Salt, pepper
Making the fava bean and spinach soup
In a Dutch oven or large pot, sauté the fava beans and the cubed potatoes without letting them brown, then pour in the vegetable stock (don’t add 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 of the olive oil until all the liquid has been absorbed. Roughly chop it with scissors.
Transfer the vegetables from the pot to the blender with the remaining tablespoon of olive oil and a little of the cooking liquid (don’t pour it all in; adjust to the texture you like). Season with salt and pepper and blend until the soup is smooth. Add the spinach, stir and serve piping hot in bowls.
For a complete (and monochrome!) meal, you can also serve roasted zucchini on the side.
Tips and variations
- Leaving the spinach unblended gives the soup a lovely texture, but if you prefer a completely smooth soup, just blend it with the rest of the soup in the blender.