Vegetable and bean soup
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Dry fava beans |
| ½ | cup | Dry white beans (navy or great northern) |
| Salt & pepper | ||
| 2 | mediums | 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) | ||
Directions
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.
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. Posted to fatfree digest V97 #197 by JBennicoff@... on Sep 1, 1997