You may be thinking, “Soup? Is she crazy, it’s June already!” And while that’s a valid point, here in Chicago we’re still frequently having temperatures in the 50s. Like yesterday, when not only was the temperature in the mid 50s, but it was also raining. Perfect soup weather.
The produce boxes we’ve been receiving have tons of leafy greens. I’ve been sneaking them into everything.
- 3 cups cooked fava beans and bean water
- 1 medium yellow onion, diced
- 5 cloves of garlic, minced
- 2 large leaves of chard, chopped
- 1 tablespoon olive oil
- freshly cracked pepper
- sea salt
- crushed red pepper
- Heat the olive oil over medium high heat in a medium to large pot.
- Add the onions and garlic. Cook for a few minutes until onions become translucent.
- Add the beans plus bean water, a big pinch of sea salt, and a healthy dose of pepper. Reduce heat to medium and cook for about half an hour. While cooking mash the beans against the side of the pot.
- Add the chard and cook for about 5 minutes to allow the chard to soften.
- Serve, garnished with a sprinkling of crushed red pepper.
I realize “3 cups cooked fava beans and bean water” is a rather vague measurement. A few days earlier I cooked up a 1 pound bag of dry fava beans. The 3 cups was about half of what resulted. Depending on how firm the beans you begin with are, you might need to adjust the cooking time upwards or downwards.
As noted I mashed the beans as they were cooking. The longer they cook the easier this becomes as they will begin to split open on their own. If you want a perfectly smooth soup, run it through a food processor or take an immersion blender to it before you add the chard.