Big, gnarly fava bean pods are in season right now, just as winter gives way from cool nights to bright, warm days. Heaps of the greens loved in the Middle East appear in the shouks : peas, string beans, asparagus, and for a short while, these fresh fava beans.
Somehow vegetables with short seasons excite the imagination and appetite more sharply than produce that’s available all year around. Good Middle Eastern cooks have many recipes for delicate fava beans, and this turmeric-fragrant soup is one.
Fresh beans are peeled twice: once when when you slide them out of their pods, and again when you squish each bean out from its rubbery covering. True; a little extra work. But it’s a restful task, and the soup is wonderfully herby, and redolent of green Springtime.
The preparation time listed relates to fresh beans. Frozen beans won’t need the peeling.
You’ll notice that the recipe calls for a fair amount of cilantro, but you can easily swap parsley for it if you prefer.
Fava Bean Soup
Ingredients
2 cups fresh or frozen fava bean pods
1 large leek, well washed and sliced into thin rings (about 2 cups)
2 celery stalks liced
2 carrots, sliced thinly
2 zucchini, diced
2 large potatoes, diced
2 tablespoons olive oil
1/2 teaspoon turmeric
1 teaspoon salt or more to taste
1/2 teaspoon black pepper
A bunch of coarsely chopped cilantro (about a cup)
8 cups/2 liters water or more as needed
Pull the strings off each pod and open it along the slit to expose the green beans. Use your thumbnail or a small knife.
Push the beans out.
Make a small cut in each bean, along the black stripe on its side, and squish it free of its sheath.
If using frozen beans, skip this step.
Heat olive oil in a deep pot over medium heat. Add the leeks, celery, carrots, zucchini and potatoes.
Add turmeric, salt and black pepper, stir and let the vegetables cook gently for about 10 minutes, stirring occasionally.
Add 8 cups of water, stir and bring to a boil. Cook, covered, for 45 minutes over medium heat until all the vegetables are tender.
Add the peeled fava beans, bring back to a boil and continue cooking for another 45 minutes. Check the soup once or twice: if necessary, add a little water.
Using a potato masher, mash the vegetables very coarsely.
Taste for seasoning and add a little more salt and pepper if needed.
Turn off the heat and add a bunch of finely chopped cilantro or parsley.
Serve right away, and enjoy.
