Creamy Roasted Fava & White Bean (Printable Version)

Nutty roasted fava and creamy white beans blended with sautéed vegetables and a touch of cream for a warm, Mediterranean bowl.

# What You'll Need:

→ Beans

01 - 1 cup dried fava beans (or 2 cups shelled fresh fava beans)
02 - 1 can (15 oz) cannellini beans, drained and rinsed

→ Vegetables

03 - 2 tablespoons olive oil
04 - 1 large yellow onion, diced
05 - 2 medium carrots, diced
06 - 2 celery stalks, diced
07 - 3 garlic cloves, minced

→ Liquids & Dairy

08 - 4 cups vegetable broth
09 - 1 cup water
10 - 1/2 cup heavy cream or coconut cream (for vegan option)

→ Seasonings & Garnish

11 - 1 teaspoon ground cumin
12 - 1/2 teaspoon smoked paprika
13 - 1 bay leaf
14 - Salt and black pepper, to taste
15 - 2 tablespoons chopped fresh parsley
16 - Zest of 1 lemon

# How To Make:

01 - If using dried fava beans, soak them overnight, then drain and peel. Preheat oven to 400°F. Spread fava beans on a baking tray, drizzle with 1 tablespoon olive oil, sprinkle with salt, and roast for 20 minutes, tossing halfway through, until golden and crisp.
02 - In a large pot, heat the remaining olive oil over medium heat. Add diced onion, carrots, and celery. Sauté for 6 to 7 minutes until vegetables soften. Add minced garlic and sauté for 1 minute until fragrant.
03 - Stir in ground cumin, smoked paprika, and bay leaf. Cook for 1 minute until the spices are fragrant and bloom in the oil.
04 - Add roasted fava beans, cannellini beans, vegetable broth, and water. Bring to a boil, then reduce heat and simmer uncovered for 25 minutes until all flavors meld together.
05 - Remove and discard the bay leaf. Use an immersion blender to blend the soup until smooth and creamy, or leave slightly chunky if you prefer more texture.
06 - Stir in heavy cream or coconut cream. Season with salt and black pepper to taste. Simmer gently for 2 to 3 minutes to warm through.
07 - Ladle into bowls. Garnish with chopped fresh parsley and lemon zest. Serve hot.

# Expert Advice:

01 -
  • The roasted fava beans give this soup a deeply nutty character that regular bean soups never achieve.
  • It freezes beautifully so you can make a double batch and have comfort food ready on the laziest of days.
  • The cream stirred in at the end turns everything silky without making it feel heavy.
02 -
  • Do not skip peeling the fava beans after soaking because those tough outer skins will never soften no matter how long you cook them.
  • The soup will thicken considerably as it cools so add a splash of broth or water when reheating leftovers.
03 -
  • Roast the fava beans a day ahead and store them in an airtight container to save time on busy weeknights.
  • The lemon zest at the end is the one thing you should never skip because it brightens the entire pot with one simple gesture.

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