SPRING-GREENS SOUP

Spring-Greens Soup image

Provided by Martha Stewart

Time 1h15m

Yield Makes 8 cups

Number Of Ingredients 15

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1 pound fava beans, shelled, or 1 cup frozen shelled lima beans
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 large shallot, thinly sliced (1/2 cup)
2 cloves garlic, thinly sliced (1 tablespoon)
1 celery stalk, thinly sliced (3/4 cup), plus leaves for serving
2 thyme sprigs
Kosher salt and freshly ground pepper
4 cups low-sodium chicken or vegetable broth
4 Japanese turnips (4 ounces), scrubbed and quartered; or 2 small turnips, peeled and cut into 1/2-inch wedges
1 1/2 cups cooked cannellini or navy beans (homemade, or one 15-ounce can, drained and rinsed)
1 pound English peas, shelled (1 1/2 cups)
3 ounces snow peas, trimmed and cut very thinly lengthwise (1 cup)
3 ounces sugar snap peas, trimmed and cut crosswise on the diagonal into 1/2-inch-wide pieces (1 cup)
2 cups packed watercress or sorrel
Micro amaranth or other microgreens, for serving (optional)

Steps:

Bring a small pot of water to a boil. Add favas and return to a boil. Drain, then run under cold water to stop cooking. Peel off and discard skins (you should have about 1 cup favas).
In a medium saucepan, heat oil over medium-high. Add shallot, garlic, celery, and thyme; season with salt and pepper. Cook, stirring occasionally, until shallot is translucent, about 3 minutes.
Stir in broth, 2 cups water, turnips, and beans. Bring to a boil, then reduce heat and simmer, partially covered, until turnips are almost tender, about 15 minutes. Add favas, English peas, and snow and snap peas. Simmer until bright green and tender, 3 to 5 minutes.
Stir in watercress until wilted, about 10 seconds; season with salt and pepper. Serve, drizzled with olive oil and sprinkled with a few celery leaves and microgreens.