Italian Fava Bean Soup
Italian fava bean soup turns dried fava beans, fennel, and rosemary into a creamy, rustic bowl that tastes bright, savory, and deeply comforting.
This simple soup uses pantry beans, affordable vegetables, vegetable broth, olive oil, and fresh lemon. It is naturally rich in plant protein, fiber, and slow carbs, so it feels hearty without needing meat or cream.
Why You’ll Love This Recipe
- It tastes creamy and rich, but the texture comes from tender fava beans, not dairy.
- Fennel, onion, garlic, carrots, and rosemary create a sweet, herbal base with deep Italian flavor.
- It makes four generous servings from low cost ingredients.
- The lemon juice and parsley wake up the soup at the end, so every spoonful tastes fresh.
Budget and Health Tip: Buy dried fava beans in bulk when you can. They cost less than canned beans and give the soup a creamier texture. If fennel costs too much that week, use one extra carrot and a small pinch of fennel seed for a similar sweet aroma.
Ingredients (Serves 4)
- 1 1/2 cups dried fava beans (300 g), soaked overnight
- 2 tablespoons olive oil (30 ml), plus 1 tablespoon (15 ml) for finishing
- 1 medium fennel bulb (250 g), trimmed and diced
- 1 medium yellow onion (150 g), diced
- 3 garlic cloves (15 g), minced
- 2 medium carrots (180 g), diced
- 6 cups vegetable broth (1.4 L)
- 1 large rosemary sprig or 1 teaspoon chopped fresh rosemary (1 g)
- 1 tablespoon lemon juice (15 ml), plus more to taste
- 1/4 cup chopped fresh parsley (15 g)
- 1 teaspoon fine salt (6 g), plus more to taste
- 1/2 teaspoon black pepper (1 g)
Step-by-Step Instructions
1. Soak and Cook the Fava Beans
Rinse the dried fava beans, then place them in a large bowl and cover them with plenty of cool water. Soak for 8 to 12 hours, until the beans look plump and swollen.
Drain the beans and add them to a pot. Cover with fresh water by about 2 inches (5 cm). Bring to a gentle simmer and cook for 45 to 75 minutes, until the beans feel tender and creamy inside. Skim off any foam, and remove loose skins that float to the top if you see them.
2. Sauté the Fennel, Onion, Garlic, and Carrots
Warm 2 tablespoons olive oil in a large soup pot over medium heat. Add the fennel, onion, carrots, and a small pinch of salt. Cook for 8 to 10 minutes, stirring often, until the vegetables look glossy and the onion turns soft and translucent.
Add the garlic and cook for about 1 minute. Stop when the garlic smells sweet and savory, before it turns brown.
3. Combine the Soup Base
Add the cooked fava beans to the pot with the vegetables. Pour in the vegetable broth, then add the rosemary. Stir well and scrape the bottom of the pot so all the sweet vegetable flavor mixes into the broth.
4. Simmer Until Creamy
Bring the soup to a gentle simmer. Cook uncovered for 25 to 35 minutes, until the broth looks slightly thick and the beans start to break down around the edges.
For a creamier soup, mash some beans against the side of the pot with a spoon. You can also blend a small portion and stir it back in. The soup should look velvety, not watery.
5. Finish with Lemon, Parsley, and Olive Oil
Remove the rosemary sprig if you used one. Stir in the lemon juice, parsley, remaining olive oil, black pepper, and salt to taste.
Taste before serving. The soup should feel earthy from the beans, sweet from the fennel and carrots, and bright from the lemon. Add another small squeeze of lemon if the flavor tastes flat.
Expert Troubleshooting and FAQs
Why are my fava beans still firm?
Older dried beans can take longer to soften. Keep simmering them gently and add more hot water as needed. Wait to add lemon juice until the end because acid can slow softening.
Do I need to peel dried fava beans?
If you use split peeled dried fava beans, you do not need to peel them. If you use whole dried fava beans, some skins may loosen during cooking. Remove any tough loose skins for a smoother soup.
Can I make the soup thicker?
Yes. Simmer it uncovered for a few extra minutes, or mash more beans into the broth. The soup will also thicken as it cools.
Can I use canned fava beans?
Yes. Use about 4 1/2 cups drained fava beans (720 g). Skip the soaking and bean cooking step, then simmer the canned beans with the broth and vegetables for about 20 minutes.
How should I store leftovers?
Store the soup in an airtight container in the refrigerator for up to 4 days. It also freezes well for up to 3 months. Add a splash of broth or water when reheating because the beans absorb liquid as they sit.
Estimated Nutritional Facts
These values are rough estimates per serving and will vary based on broth, bean size, and exact olive oil amount.
- Calories: about 330
- Protein: about 18 g
- Carbs: about 48 g
- Fats: about 9 g
Italian Fava Bean Soup
Ingredients
- 1 1/2 cups dried fava beans (300 g), soaked overnight
- 2 tablespoons olive oil (30 ml), plus 1 tablespoon (15 ml) for finishing
- 1 medium fennel bulb (250 g), trimmed and diced
- 1 medium yellow onion (150 g), diced
- 3 garlic cloves (15 g), minced
- 2 medium carrots (180 g), diced
- 6 cups vegetable broth (1.4 L)
- 1 large rosemary sprig or 1 teaspoon chopped fresh rosemary (1 g)
- 1 tablespoon lemon juice (15 ml), plus more to taste
- 1/4 cup chopped fresh parsley (15 g)
- 1 teaspoon fine salt (6 g), plus more to taste
- 1/2 teaspoon black pepper (1 g)
Instructions
- 1. Soak and Cook the Fava Beans. Rinse the dried fava beans, then place them in a large bowl and cover them with plenty of cool water. Soak for 8 to 12 hours, until the beans look plump and swollen. Drain the beans and add them to a pot. Cover with fresh water by about 2 inches (5 cm). Bring to a gentle simmer and cook for 45 to 75 minutes, until the beans feel tender and creamy inside. Skim off any foam, and remove loose skins that float to the top if you see them.
- 2. Sauté the Fennel, Onion, Garlic, and Carrots. Warm 2 tablespoons olive oil in a large soup pot over medium heat. Add the fennel, onion, carrots, and a small pinch of salt. Cook for 8 to 10 minutes, stirring often, until the vegetables look glossy and the onion turns soft and translucent. Add the garlic and cook for about 1 minute. Stop when the garlic smells sweet and savory, before it turns brown.
- 3. Combine the Soup Base. Add the cooked fava beans to the pot with the vegetables. Pour in the vegetable broth, then add the rosemary. Stir well and scrape the bottom of the pot so all the sweet vegetable flavor mixes into the broth.
- 4. Simmer Until Creamy. Bring the soup to a gentle simmer. Cook uncovered for 25 to 35 minutes, until the broth looks slightly thick and the beans start to break down around the edges. For a creamier soup, mash some beans against the side of the pot with a spoon. You can also blend a small portion and stir it back in. The soup should look velvety, not watery.
- 5. Finish with Lemon, Parsley, and Olive Oil. Remove the rosemary sprig if you used one. Stir in the lemon juice, parsley, remaining olive oil, black pepper, and salt to taste. Taste before serving. The soup should feel earthy from the beans, sweet from the fennel and carrots, and bright from the lemon. Add another small squeeze of lemon if the flavor tastes flat.
