I used Roman beans and red cabbage. This soup was very good and everyone enjoyed it. But the leftovers took on an interesting, not altogether pleasing, color - probably the red cabbage, next time, I'll use white.
I used great northern and cannelloni beans instead of the fava beans and doubled the recipe. The taste of the beans with the cabbage is so good!! Light, nice soup that would be a great beginning to a meal.
Great soup! I love the combination of fava and cannellini beans. Along with all the other vegetables (and the addition of a couple of parmesan rinds and 1 fat clove of garlic - I can't resist!) this was a really good soup to ward off the cold. I took your advise and added no oil as the soup was cooking but drizzled it over the soup at table - great touch - I used much less than I normally would and it added a flavour nuance that made it another ingredient rather than just a cooking fat. Into the keeper file with you.