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