Title: Fava Bean Soup Procaccini
Categories: Soup Lowcal
Yield: 6 Servings

1	ts	Extral light olive oil with
		A dash of sesame oil
8	oz	Sweet onions (I prefer
		Walla Walla), peeled and
		Cut in 1/2 inch cubes
2	lg	Garlic cloves, peeled and
		Thinly sliced
1/2	c	Thinly sliced bulb fennel
1		(6 ounce) can no-salt
		Tomato paste
1	qt	Water
1		(19 ounce) can fava beans
1/2	c	Arugula
1/2	c	Mustard greens
1	lb	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

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

previous

next