Vegetable Minestrone Soup with Fava Beans and Mint

When the weather warms and fresh vegetables reappear at your local farm stand, try this delicious soup. Thyme's light mint flavor seasons the spring vegetables perfectly.

Serves: 12
Serving Size: 1 cup
25 mins Prep time 35 mins Cook time
25 mins Prep time
35 mins Cook time
  • Heat oil in 5-quart Dutch oven or saucepot on medium-high heat. Add leeks, carrots and celery; cook and stir 5 to 6 minutes or until vegetables soften. Add stock, parsley, basil and thyme. Bring to boil. Reduce heat to medium-low; simmer, uncovered, 20 minutes

  • Stir in fava beans, asparagus, chickpeas, peas and green beans. Cook 5 minutes or until vegetables are tender-crisp. Add mint flakes. Season to taste with sea salt and freshly ground pepper, if desired

  • To serve, ladle into soup bowls. Sprinkle with grated Parmesan cheese, if desired

Cooking tip

Test Kitchen Tip:
•Prepare as directed, using frozen fava or lima beans, thawed, in place of the fresh fava beans.
•Sprinkle with freshly grated Parmesan cheese, if desired.

This recipe was created by Cat Cora, Bon Appétit Executive Chef.

Nutrition information

(Amount per serving)

  • 133Calories: 133Cholesterol: 0mg
  • Sodium: 691mgProtein: 5g
  • Total Fat: 5gFiber: 4g
  • Carbohydrate: 17g