2 tablespoons olive oil
1 small onion, chopped
2 cloves garlic, minced
1/2 cup vegan chorizo (I use Soyrizo)
1/2 teaspoon smoked paprika
1/2 teaspoon paprika
1/4 cup white wine
2 tablespoons tomato paste
1 tablespoon chopped pepper paste (or Sambol)
2 cups vegetable broth
6 cups water
2 tablespoons vegan chicken flavor bouillon
1/2 pound fresh fava beans, removed from pods equals about 2 cups beans
5 medium Yukon gold potatoes, unpeeled, 3/4" dice
4 cups fresh greens, roughly chopped
1 (15 ounce) can white beans, drained and rinsed
1/2 cup flat-leaf parsley, chopped
salt, to taste
1. Sauté onion and garlic in olive oil until onions are transparent. Add vegan chorizo, smoked paprika, and paprika; sauté until heated through. Deglaze with white wine, then stir in tomato paste and pepper paste.
2. Add vegetable broth, water, bouillon, and fava beans and simmer over medium heat for 30 minutes. Add potatoes and simmer another 30 minutes.
3. Add greens, white beans, and parsley and simmer another 15 minutes. Add salt to taste. Turn off heat and let stand for 10-15 minutes.
Serve with rustic bread and, if you wish, some tapas.
Source of recipe: This is a Spanish, vegan version of one of my favorite childhood comfort foods: Portuguese fava bean soup. The Portuguese version is made with Portuguese chourico, which is not as spicy as Soyrizo; it’s also made without potatoes. Just a few small changes and my version is not only better tasting and better for you, it’s now Spanish.