Celebrate the slow transition from winter to spring with a healthy soup! Fava bean soup -- featuring Italian sausage and vegetables like kale and potato -- is creamy, melt-in-your-mouth goodness. Families in kitchens around the world will enjoy the savory flavor... especially because there's bacon involved, which makes everything better! Since I soak the beans overnight in this recipe, it takes only about an hour of cooking the next day!
Soak dried fava beans in 10 cups water (the beans will expand) overnight in a large pot or bowl.
The next day, drain the beans. Shell them by peeling away the hard outer skin of each bean. This skin should slide right off. Discard the skin and reserve the beans. This whole step should take only about 5 minutes, and it's actually pretty fun!
Cook chopped bacon for 5 minutes or until browned in a large soup pot over medium heat. (Feel free to add a little oil if it's not fatty enough)
Remove bacon from pot and let rest on towel lined plate.
Add sausage to pot. Break up into small pieces with wooden spoon. Cook until sausage is fully done (about 10 minutes).
Remove sausage from pot onto a plate.
Add olive oil, shallots, and garlic to the pot. Cook for 5 minutes until golden.
Add fava beans, salt, pepper, cumin, dill, broth, and remaining 2 cups water.
Bring to a boil. Reduce heat to low and cook for 30 minutes.
Add chopped kale and potato. Cook for another 15 minutes, until potatoes and beans are soft.
Ladle into soup bowls. Garnish with chopped bacon and chives. Enjoy!