How to turn broad bean pods into a refreshing summer soup – recipe | Waste not

Turn shelled broad bean pods into a quick, bright green and nourishing soup – an ingenious way to use an otherwise unused byproduct

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road 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.

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.