Fava Bean and Vegetable Soup

Yield: 6-8 servings

1 1/4 lbs. shelled and skinned fresh fava beans, or 8 oz. dry fava beans

3 stalks celery, washed, tops trimmed and saved and stalks cut into 1/4-inch slices

6 large garlic cloves, crushed with skin

12-18 black peppercorns

2-3 sprigs fresh coriander, oregano or Italian parsley

1 bay leaf

8 whole cloves

8 cups water, chicken stock or beef stock

2 Tblsp coarse salt

1 onion, peeled and cut into 1/4-inch cubes

1 carrot, peeled and cut into 1/4-inch cubes

1 potato, peeled and cut into 1/4-inch cubes

2 Tblsp chopped coriander or Italian parsley

In a stockpot, place the celery tops, crushed garlic cloves, peppercorns, coriander, oregano or Italian parsley, bay leaf, cloves, water or stock, and salt and bring to a boil. Lower the heat, cover the stockpot, and simmer for 30 minutes. Remove from heat and strain through a fine sieve. Measure the broth. You should have 6 cups. If not, add enough water or extra stock to make 6 cups.

In a saucepan, add the broth, onion, carrot, sliced celery, and potato and bring to a boil. Lower the heat and let simmer for 8 minutes. Add the fava beans and continue to simmer for another 5 minutes or until the beans are barely cooked. Remove from heat. Season with more salt to taste. Serve hot, garnished with coriander or Italian parsley.

NOTE: If you prefer dry fava beans, soak them overnight with enough cold water to cover, then drain and use as you would the fresh beans.