Vegetable and Bean Soup

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Vegetable and Bean Soup Ingredients

1/2 c Dry fava beans	1 Bulb fennel; chopped
1/2 c Dry white beans (navy or	1 bn Dill; chopped
Salt & pepper	3 Cabbage leaves
2 md Onions; chopped	1 bn Beet leaves or Swiss chard
1 Carrot; chopped	3 Belgian endive leaves (you
1 Celery stalk; chopped	1 c Arborio rice; washed
1 Bay leaf	Grated Parmesan cheese for

Instructions for Vegetable and Bean Soup

I couldnt resist this soup recipe using fava beans. Its from a Sicilian cookbook. Its 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@aol.com on Sep 1, 1997

Main Ingredient: SoupCuisine: Uncategorized