Heat the olive oil in a large saucepan. Peel the zest from the lemon in one large piece so it's easy to find later and add that to the pan. Add the onion, parsley and zucchini, cover and cook over low heat, stirring occasionally, for 8 minutes or until softening.
Remove the lemon zest. Add the fava beans and stock, season well with salt and pepper and return to the heat for a further 20 minutes.
Transfer a quarter of the soup to a blender, if you have one, and liquidize until smooth, then stir back into the soup. Skip this step if you don't have a blender. Check the seasoning and add lemon juice to taste.
Ladle the soup into bowls and serve with a fresh grinding of pepper.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1279g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 28 (8%)|
|Amt Per Serving||% DV|
|Total Fat 3.1g||4 %|
|Saturated Fat 0.5g||2 %|
|Monounsaturated Fat 1.5g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 0mg||0 %|
|Sodium 7744.3mg||267 %|
|Potassium 1123.4mg||30 %|
|Total Carbohydrate 60.8g||18 %|
|Dietary Fiber 19.5g||78 %|
|Sugars, other 41.3g|
|Protein 20.3g||29 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 338
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