FAVA BEAN SOUP

If you do use dried Java beans, adjust the quantity to 1 pound.

FOR 6 SERVINGS

2 1/4 pounds fresh fava beans in their pods, or
1 pound if already shelled
4 cups of vegetable stock
1 celery stalk, chopped
2 medium carrots, finely chopped
3 tablespoons olive oil
1 large onion, diced
Salt
Freshly ground pepper
2 tablespoons minced Italian parsley
Croutons made from toasted bread (optional)

Remove the fava beans from their pods. If they are small, they will need no further preparation. If they are large, and the skin that surrounds each bean seems tough, remoye the skin with a paring knife. This can be facilitated by dropping the beans into a pot of boiling water for a few seconds and then refreshing them quickly under cold water; the beans can then be easily slipped out of their skins.

Warm the oil in a soup pot, add the celery, carrots,and onion, and and saute over low heat.

When the onion begins to turn golden, add the fava beans, let them absorb the juices for a minute or two, then add vegetable stock to cover the ingredients by 1 inch. Add salt and pepper to taste, and cook at a low simmer until the beans are just tender. Add more water if necessary. Stir in the parsley and cook for 2 to 3 minutes longer. Place a small handful of croutons into each soup plate and ladle the soup over.