Fava bean soup procaccini

6 servings

Ingredients

Quantity Ingredient
1 teaspoon Extral light olive oil with
A dash of sesame oil
8 ounces Sweet onions (I prefer
Walla Walla), peeled and
Cut in 1/2 inch cubes
2 larges Garlic cloves, peeled and
Thinly sliced
½ cup Thinly sliced bulb fennel
1 (6 ounce) can no-salt
Tomato paste
1 quart Water
1 (19 ounce) can fava beans
½ cup Arugula
½ cup Mustard greens
1 pounds Roma tomatoes, peeled and
Sieved
Black pepper to taste BOUQUET GARNI----
6 Whole cloves
12 Black peppercorns
2 Bay leaves, crushed
1 Sprig of rosemary, crushed

Directions

ß Heat the olive oil in a large soup pot over medium heat. Fry the onions and garlic until soft. Add half the fennel, the tomato paste and the water. Stir and bring to a boil.

ß Drop in the bouquet garni and fava beans. Cook for 30 minutes ß Drop arugula and mustard greens in boiling water and blanch for 30 seconds. Plunge immediately into cold water to refresh. Set aside.

ß Slice the arugula and mustard greens and add them to the soup. At the last minute, add the remaining fennel and the fresh tomato puree.

Season the pepper to taste.

ß Remember to remove the bouquet garni before serving the soup... it could get nasty if a wide mouthed, talkative guest swallowed it! From: GRAHAM KERR'S SMART COOKING, DOUBLEDAY 1991, page 18-19 Submitted By BRENT WILLIAMS On 11-07-94

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