I couldn't resist this soup recipe using fava beans. It's from a Sicilian
cookbook. It's pretty adaptable, just leave out the oil.
Vegetable & Bean Soup
1/2 cup dry fava beans
1/2 cup dry white beans (navy or great northern)
salt & pepper
2 medium onions, chopped
1 carrot, chopped
1 celery stalk, chopped
1 bay leaf
1 bulb fennel, chopped
1 bunch dill, chopped
3 cabbage leaves
1 bunch beet leaves or Swiss chard or 1 pound spinach leaves
3 Belgian endive leaves (you could probably leave these out if you can't find
them.)
1 cup Arborio rice, washed
grated Parmesan cheese for serving (optional)
1. Soak dry beans for 1 hour in cold water; drain. Bring a large pot fo
lightly salted water to a boil. Add the bans, onions, carrot, celery, and bay
leaf.
2. After water returns to a boil, reduce heat so that the soup slowly
simmers. check the beans after 45 minutes and if they still feel hard,
continue cook8ing until they are almost soft.
3. Add teh fennel and dill, cabbage, beet leaves, and endive leaves. Add salt
and pepper to taste. Simmer for 25 minutes
4. Add the rice. cover and cook for 15 minutes. Serve with a sprinkle of
Parmesan cheese on top.
Serves 8.
Sounds Great!
JBennicoff
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