Fava Bean, Spinach and Olive Soup
1 15 oz. can organic fava beans (I used Westbrae Naturals)
1 bag of organic baby spinach
2 cups vegetable broth
12 olives (I used 6 Greek black and 6 green)
1 tablespoon Extra-virgin olive oil
1 large onion, diced
3-4 carrots, peeled and diced
2-3 ribs celery, cut onto 1/2-inch dice
3 cloves garlic, minced
1 bay leaf
2 tablespoons fresh dill
1 teaspoon of Herbs de Provence
1 tablespoon dried parsley
salt and pepper to taste
In large skillet, heat olive oil over medium heat. Saute onion, garlic, carrots, celery, dill, parsley and Herbs de Provence for 2-3 minutes.
Add beans, bay leaf and vegetable broth.
Lower heat to simmer. Add olives. Cook for a few more minutes.
Stir and heat through.
Ladle the soup into serving bowls for some Fava beany-weany deliciousness!