I have been picking the immature shellies and freezing them until I get a large enough amount for a meal, which will be in a couple of days for me (yeah!). Pretty soon I'll be able to pick enough pods for a meal without the intermediate freezing step. I like the mature favas too, but I would use them in soup if mature. Immature I just sautee them or cook like any other shelly, rather than as soup. I also tried the green snaps last year but did not much care for them. Shelly favas are truly special, not something you can buy at the store (I can buy dried favas in middle eastern stores here, even peeled!)

There is nothing better then immature fave beans. Sautee onion (quite a bit) on olive oil, add whole beans cut in about inch. Add some chicken broth and chopped fresh mint. Keep cooking on low until tender. You can eat it warm or cold, I prefere cold. If you are vegeterian, use some water instead of chicken broth. Salt to taste.

Sorry, I'm not good in writting recipes. This is a reason I'm trying to grow fava beens. the ones in stores are usualy to "mature" and a bit "fibrous/woody".