Soothing Summer Fava Bean Soup

Not all soups in summer need be cold. If I never see another clamato-doused gazpacho in my life it’ll be too soon.

But when you have fresh fava beans from your garden (my first!!!), rich, sweet homemade chicken stock, and you need something soulfully satisfying, this is your soup. Well, it’s my soup. But I’ll share.

Soothing Summer Fava Bean Soup

8-10 cups chicken stock (or vegetable), preferably homemade, but the recipe can’t see you…
2 stalks celery, sliced
3 carrots, sliced
1/2 head cabbage, thinly sliced and then cut in half
2 cups leftover Basmati or other rice
1 cup fresh or frozen fava beans

Bring broth to a boil in a large pot. Add all the ingredients except the fava beans. Return to a boil, lower heat to a simmer, partially cover, and cook for 5 minutes. Meanwhile, cook the fava beans in 3 cups of boiling water over high heat for 1 minute if fresh and 5 minutes if frozen. Drain them, rinse them in cold or ice water, and slip off their skins. Add the peeled fava beans to the soup and simmer 2 minutes.