Broad bean pods are one of the most under-appreciated edible scraps, and I can’t believe I haven’t written about them here since way back in 2018, when I deep-fried them in spices. They’re wonderfully fragrant, and yield the essence of the broad bean’s familiar flavour without having to use the bean itself.
Bean pod soup with herbs
This vibrant green soup is a quick, thrifty and deeply nourishing way to use an otherwise unwanted and unused ingredient. The pods offer a surprising depth of flavour, meaning you can reserve the beans themselves for another meal. You can also use finely minced broad bean pods in stews, risottos and sauces, both for a hidden boost of fibre and for that beloved and familiar green flavour.
I often skip the traditional saute stage of soup- or stew-making, not just to save time and oil, but to keep the flavour (and colour) more vivid and fresh. As a busy dad of two, my approach to food is all about cooking slow food fast, simplifying recipes and creating shortcuts wherever possible, while still preparing whole foods from scratch.
This soup is ready in just 10-12 minutes, from chopping board to bowl. The bean pods save waste, the white beans add body and protein, and the yoghurt and raw extra-virgin olive oil help create a rich, balanced soup packed with fibre, polyphenols and bright flavours.
Serves 2, generously
150g broad bean pods (about five), beans saved for another use
1 white onion, peeled and roughly sliced
2-3 garlic cloves, unpeeled
400g tin white beans, including their liquid
20-40g herbs (mint, coriander, parsley), roughly chopped, including the stalks, plus a little extra to garnish
Juice of ½ lemon, plus the grated zest if it’s organic and unwaxed
150g yoghurt, soya, goat’s or cow’s milk, or soft goat’s cheese
Extra-virgin olive oil, to serve
Strip the stringy fibres from the sides of the empty broad bean pods by snapping the top and pulling down the length of each side of the pod. Chop the pods into roughly 5mm-wide pieces (this helps the fibrous skins blend to a puree) and place them in a saucepan with the onion, garlic, white beans and their liquid, and enough boiling water almost to cover the vegetables. Bring to a boil, then turn down to a simmer and cook for eight minutes.
Stir in the chopped soft herbs, Add the lemon juice (and grated zest, if using), and the yoghurt or soft goat’s cheese, and leave to cool (you don’t want the liquid to be hot when you blend it). Tip the lot into a high-speed jug blender, then blitz until completely smooth; check the soup for consistency, especially if using a lower-powered blender, and if need be strain it through a fine sieve, return it to a clean pan and reheat gently.
Season to taste, ladle into bowls and serve hot topped with a swirl of extra yoghurt or cheese, a drizzle of extra-virgin olive oil and the reserved chopped herbs.