ingredients
serves: 4 - 6
2 tablespoons olive oil
1 pintvegetable stock
1 medium onion
1 large clove garlic
1/2 pound thin green beans
3/4 pound frozen Fava Beans
15 ounce canned flageolet beans
Salt and black pepper
to garnish:
a small bunch of chives
method
1. Heat the olive oil gently in a large saucepan and put the stock on to heat. Peel the onion, chop it and add it to the oil. Peel the garlic, crush it into the onion and stir.
2. Rinse, top and tail the green beans, chop into 1 inch pieces and add them and the Fava Beans to the pan. Raise the heat and cook for a few minutes.
3. Add the stock to the pan and boil for 5 minutes, then lower the heat and simmer for 10 minutes.
4. Remove the saucepan from the heat and stir in the canned flageolet beans with their liquid. Stir well.
5. Process or blend half the soup to a puree, then return it to the pan. Season to taste, then reheat. Rinse the chives and any chive flowers, snip them over the soup and serve.
more information
cilantro, mint or parsley can be used as a garnish instead of chives.
