Spring-Greens Soup
Positively brimming with spring produce, this filling soup was made for shoulder-season weather when you still want something warming to eat. Between ingredients like fava beans, English peas, watercress, and cannellini beans—you'll practically be able to taste all of the nutrients coming from this plant-based recipe.
Martha Stewart Living, May 2020
Gallery
Credit:
Paola + Murray
Recipe Summary
Ingredients
Directions
Cook's Notes
This soup has shelled and peeled favas, trimmed and sliced snap and snow peas, and shelled English peas, but if you can find only one or two kinds, that's fine—just use a total of 4 1/2 cups in all.
To amp up the spring-pea flavor, throw the pods (after shelling) in a pot with the broth and simmer for 20 minutes before straining and using it.