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A Spring Celebration: Fava Bean Soup with fennel, leeks, carrots, celery, garlic and fresh rosemary.

A healthy, hearty soup with dried fava beans, spring vegetables, and orzo.
Prep Time 10 minutes
Cook Time 7 hours
Soaking Time 12 hours
Total Time 19 hours 10 minutes
Course Main Course
Cuisine American, Italian
Servings 6

Equipment

  • Instapot

Ingredients
  

  • 1 1/4 cup dried fava beans
  • 1 tbsp olive oil or vegetable broth
  • 6 cloves garlic minced
  • 2 cups celery chopped
  • 2 cups leeks chopped
  • 1 cup fennel chopped
  • 3 cups carrots chopped
  • 2 sprigs fresh rosemary chopped
  • 2/3 cup dried orzo
  • 2 tbsp nutritional yeast (or parmesan rind if not vegan)
  • salt, black pepper, red chili pepper flakes to taste

Instructions
 

Soak Beans

  • Measure 1 1/4 cups of dried fava beans and pour into a large container.
  • Cover beans completely in cold water and store in the refrigerator for 12-24 hours.
  • I like to soak these the night before I want to make the soup and remove them from the refrigerator when ready to prepare dinner.

Instapot Instructions

  • After the beans have soaked, drain the water and rinse beans.
  • Place beans in an Instaport with 10 cups of water.
  • Use the Soup/Broth button and set to LESS with high pressure. Make sure the vent is sealed.
  • Allow beans to cook and Instapot to preform the natural pressure release.
  • DO NOT DISCARD THE LIQUID! This is the amazing broth for the soup.
  • While the beans are cooking, prepare the chopped vegetables.
  • Once beans have cooked add vegetables, rosemary, garlic, 1 tsp of salt, black and red pepper to taste, nutritional yeast and orzo to the Instapot.
  • Place Instapot on SLOW COOK, NORMAL setting for 7 hours. Stir the soup every now and then and adjust seasonings as needed or an additional 1 cup of water if soup is too thick.

Stovetop Instructions

  • After the beans have soaked, drain the water and rinse beans.
  • Transfer beans to a large stockpot and add 12 cups of water. Bring to a boil and simmer for 1-2 hours until beans have broken down.
  • While the beans are cooking, prepare the chopped vegetables.
  • Add garlic, celery, leeks, fennel, carrots, rosemary, and nutritional yeast to the pot.
  • Add 1 tsp of salt and black and red pepper to taste.
  • Simmer soup on low for 30 minutes to allow vegetables to cook and flavors to develop.
  • Add orzo. Cook for at least 30 minutes stirring frequently.
  • Taste and adjust seasonings.

Serving

  • Serve soup with additional fresh rosemary and a drizzle of olive oil if desired. This soup is amazing with toasted bread and tastes even better over the next few days.
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