Lemon-Herb Fava Bean Puree with Spring Greens
A vibrant vegan soup showcasing fresh fava beans at their peak, balanced with bright lemon and aromatic herbs for a springtime delight. This mediterranean-inspired soups (vegan) ready in about 50 minutes pairs Fresh fava beans (pods), Olive oil, medium, finely diced Yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 215 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 cups Fresh fava beans (pods)
- 3 tbsp Olive oil
- 1 medium, finely diced Yellow onion
- 2 cloves, minced Garlic
- 2 tbsp, chopped Fresh dill
- 3 tbsp, chopped Fresh parsley
- 2 tbsp Lemon juice
- 1 cup Vegetable broth
- 2 cups, stems removed and chopped Kale
- 1/2 tsp Sea salt
- 1/4 tsp Black pepper
Instructions
- Step 1: Trim and shell fava beans from pods, discarding husks; set aside 2 cups shelled beans.
- Step 2: Heat 2 tbsp olive oil in a medium pot over medium heat. Add diced onion and sauté for 5 minutes until translucent and just starting to golden.
- Step 3: Add minced garlic and cook for 1 minute until fragrant, stirring constantly to prevent burning.
- Step 4: Add shelled fava beans and vegetable broth, then bring to a gentle simmer. Cover and cook for 15 minutes until beans are fork-tender.
- Step 5: Remove pot from heat and let cool slightly. Transfer to a blender, adding 1/2 cup of the cooking liquid. Blend until completely smooth, adding more broth if needed to reach desired consistency.
- Step 6: Return puree to the pot, stir in chopped dill, parsley, lemon juice, salt, and pepper. Add chopped kale and simmer uncovered for 3 minutes until kale is tender but still vibrant green.
- Step 7: Taste and adjust seasoning, adding more lemon juice if needed for brightness.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Lemon-Herb Fava Bean Puree with Spring Greens take to make?
Total time is about 50 minutes (25 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Lemon-Herb Fava Bean Puree with Spring Greens?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep fresh fava beans (pods) from drying out.
Can I substitute ingredients in Lemon-Herb Fava Bean Puree with Spring Greens?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Lemon-Herb Fava Bean Puree with Spring Greens for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Lemon-Herb Fava Bean Puree with Spring Greens vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Great base recipe! I added a pinch of smoked paprika and it was even better.
- ★★★★★
Used half the salt and it was still plenty flavorful.
- ★★★★★
Made exactly as written. Wouldn't change a thing.
