A true winter comfort food. I love it, especially on cold evenings, accompanied by some croutons. I am sure you will fall in love with it too. I prepared broth with granulated stock, but you can also make an excellent vegetable broth yourself.

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Difficulty: Easy
Cost: Economical
Preparation time: 40 Minutes
Portions: 6 People
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: Fall, Winter, All seasons

Ingredients

7 oz fava beans (frozen or fresh)
2 1/2 cups water (for cooking the fava beans)
1 1/2 cups carrots
1/3 cup onion
1/3 cup celery
1 clove garlic
to taste olive oil
10 1/2 oz savoy cabbage
10 1/2 oz potatoes
3 cups water (for cooking the soup)
2 teaspoons vegetable broth (granulated)
to taste fine salt

Steps

I used frozen fava beans. I thawed them in a bowl with a little warm water and then removed the outer skin by making a small incision with my fingernail.
With a slight pressure, pop the fava bean out of the skin.
Put them in a small pot with half of the water and cook them for about an hour with the lid on.
Meanwhile, chop the carrots, celery, onion, and garlic in a food processor.
Sauté the chopped mixture in a pot with a bit of olive oil.
Wash and cut the cabbage into thin strips.
Wash, peel the potatoes, and cut them into cubes.
Add the cabbage to the pot with the chopped vegetables.
Now add the potatoes.
Use an immersion blender to puree the fava beans, using the remaining cooking water.
Pour the fava bean puree into the pot, add about 3 cups of water and two teaspoons of granulated broth. The water should just cover the vegetables.
Cook with the lid on for about 30 minutes, adjust with salt, season with a bit of pepper. If it’s too brothy, let it dry out a bit by removing the lid.
Serve hot, accompanied by croutons.