Dive into a bowl of warmth and flavor with our Fava Bean Herb and Wax Bean Soup with Fried Pita Bread! This Middle Eastern delight isn't just a meal; it's a culinary journey that promises to tantalize your taste buds and warm your soul. With its creamy texture and aromatic spices, this soup will have you coming back for seconds (or thirds!). Plus, the crispy fried pita bread adds the perfect crunch to every spoonful. Ready to impress your family and friends with a dish that’s as beautiful as it is delicious? Let’s get cooking!
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: Middle Eastern
Serves: 4 servings
Ingredients
- 1 cup fava beans, soaked
- 2 cups wax beans, trimmed
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon cumin
- 1 teaspoon coriander
- Fresh herbs (parsley, mint)
- Salt and pepper to taste
- 2 pita breads, cut into triangles
- Olive oil for frying
Instructions
- Prepare the fava beans by soaking them overnight in cold water. Drain and rinse thoroughly before cooking.
- In a large soup pot, heat 2 tablespoons of olive oil over medium heat. Add chopped onions and sauté until translucent and lightly golden, approximately 5-6 minutes.
- Add minced garlic and cook for an additional 1-2 minutes, being careful not to burn the garlic.
- Stir in cumin and coriander, toasting the spices for about 30 seconds to release their aromatic oils.
- Pour in vegetable broth and add soaked fava beans. Bring the mixture to a gentle boil, then reduce heat and simmer for 20 minutes.
- Add trimmed wax beans to the pot and continue simmering for another 10-15 minutes until both bean varieties are tender but not mushy.
- Season the soup with salt and pepper to taste. Chop fresh parsley and mint, and stir half into the soup.
- For the fried pita, cut pita bread into triangular wedges. Heat olive oil in a separate skillet over medium-high heat.
- Fry pita triangles until golden and crisp, about 1-2 minutes per side. Drain on paper towels and sprinkle with salt.
- Ladle the soup into bowls, garnish with remaining fresh herbs, and serve hot with crispy pita triangles on the side.
Tips
- Soaking Fava Beans: Remember to soak the fava beans overnight to ensure they cook evenly and achieve that perfect creamy consistency. If you’re short on time, you can use canned fava beans, but be sure to rinse them well!
- Sautéing Aromatics: Sauté the onions until they’re just golden to enhance their sweetness. This step is crucial for building the soup's flavor foundation.
- Spice Toasting: Don’t skip toasting the cumin and coriander! This simple step releases their essential oils, intensifying their flavors and making your soup taste even more aromatic.
- Fresh Herbs: For a vibrant finish, use a mix of fresh parsley and mint. Adding half during cooking and the other half just before serving brightens up the dish and adds a refreshing touch.
- Fried Pita Perfection: When frying the pita, make sure the oil is hot enough to get that crispy texture. Drain them on paper towels immediately after frying to keep them crunchy.
- Serving Suggestions: This soup pairs beautifully with a drizzle of olive oil and a sprinkle of extra herbs on top. Serve it alongside the crispy pita for a delightful contrast in textures!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 12g
Fat: 8g
Saturated Fat: g
Cholesterol: 0mg
