This is a classic staple that mum would make nearly every week, from fava beans that dad would grow seasonally and dry out to last the year. It is now a dish that I get homesick about. You can buy the dried beans from European food stores or most supermarkets, and either soak them overnight or boil them in plenty of water for an hour before you start cooking the soup. Any white bean is fine to use. A quick alternative is using a can of fava, lima, butter or cannellini beans. I have added carrot, celery and tomatoes as an option in this recipe as it is not traditionally used, but I like the extra flavour it adds. 

carbs 13g / fat 4g / protein 6g

1 cup of dried or tinned white fava, lima, butter or cannellini beans
1 brown onion
1 teaspoon of fresh or dried mint
1 teaspoon of fresh or dried parsley
1 clove of garlic
2 teaspoons of paprika
A generous pinch of salt
Pepper or chilli to taste
1 small carrot
1 small celery stick
1 tomato
Splash of olive oil

If you’re doing it the longer, more traditional way, soak the beans overnight in cold water, or boil them in a large pot of water for an hour until they soften. If you’re doing it the fast and easy way, drain the tin of beans.

Peel and dice the onion into chunks, peel and dice the garlic, and roughly chop the mint and parsley if you’re using it fresh. Dice the carrot, celery and tomatoes if you’re using them. 

Heat up a splash of olive oil in a pot, add the onion (and the carrot and celery if you’re using them) and saute for a couple of minutes until it softens. Add the garlic, mint, paprika, salt, and a dash of chilli or pepper and cook for a further two minutes (and the tomatoes if you’re using them). Add a cup of water if the paprika starts to stick to the bottom of the pot. Throw in the beans and top up with 2 litres of water. Let it simmer for 30 minutes, stirring occasionally. Taste for seasoning and serve.



Leave a Reply

Your email address will not be published. Required fields are marked *