Fava Beans

CSA members, Newsletters, Recipe

Tuscan kale and fava bean soup

  • Servings: 4-8
  • Difficulty: medium
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  • 2 tablespoons olive oil
  • 1 bunch tuscan kale, cut into 1/2 strips
  • Fava beans, shelled
  • 1 onions, coarsely chopped
  • 1 carrot chopped
  • 4 garlic cloves, minced
  • 1 can diced tomatoes
  • 1 TBSP tomato paste
  • 1/4 cup finely chopped parsley (save some for topping at the end)
  • 5 cups vegetable or chicken broth
  • 2 qt water
  • Parmesan
  • Salt and pepper to taste
  • 1 lb Italian sausage (optional)


  1. Heat oil over medium heat in large pot. Add onions, carrots and salt. Sauté until tender, about 5-8 minutes depending on how finely you’ve chopped them.
  2. Add garlic and tomatoes and return to fragrant simmer.
  3. Add water + broth, tomato paste, parsley. Bring to a boil and simmer 10 minutes.
  4. (Optional) For added protein, sauté Italian sausage in skillet while water is heating. Add to soup during last few minutes.
  5. Add kale and fava beans, then simmer 5-10 minutes more until al dente.
  6. Serve and top with grated parmesan and fresh parsley.
CSA members, Recipe

Fava Bean Crostinis

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  • Servings: 4
  • Difficulty: easy
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Fava Bean Crostinis

  • 1 lb fava beans in their pods
  • Lemon juice
  • Loaf of ciabatta bread
  • 1 cup grated pecorino cheese
  • 2-3 TBSP olive oil
  • 1 garlic clove
  • Salt and pepper to taste
  • Fresh herbs such as mint, tarragon or basil


  1. Start off by shelling the pods and collecting the beans in a bowl. Save some whole beans to mix in or garnish at the end.
  2. Blend the rest of the beans, oil, lemon juice and garlic together in food processor until smooth.
  3. Blend in pecorino cheese, herbs, salt and pepper to taste.
  4. Mix in the beans you set aside whole beans.
  5. Meanwhile, grill ciabatta bread slices.
  6. Once toasted, top toasted bread with fava bean spread and serve as an appetizer or side dish!