Adapted from Local Flavors: Cooking and Eating from America's Farmers' Markets by Deborah Madison (Broadway Books, 2002). Copyright 2002 by Deborah Madison
You can make this Lebanese soup with a light chicken stock, but the leek trimmings, an onion, a few extra wax beans, and cilantro stems will make a fine vegetable stock. In either case, the stock should be delicate enough that it doesn't overwhelm the vegetables.
Very small fava beans needn't be peeled, but larger ones (thumbnail size) should be. Peeling is time consuming, but silky orbs of shimmering green are the payoff.
Heat the stock. Add the fava beans if they're small, along with the leeks, onion, garlic, and wax beans. (If the favas are large, blanch them separately for 1 minute, then peel and add them to the soup with the zucchini.)
Bring to a boil, then lower the heat and simmer, covered, for 12 minutes. Add the zucchini, simmer for 10 minutes more, then stir in the herbs. Taste for salt and season with pepper. Turn off the heat and allow the soup to rest so that the herbs can infuse the broth.
Meanwhile, cut or tear the pita bread into small pieces and fry in the olive oil over medium-high heat until crisp and golden. Serve the soup with several pieces of bread floating in each bowl.
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Serving Size: 1 Serving (1176g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 104 | ||
Calories from Fat: 17 (16%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.9g | 2 % | |
Saturated Fat 0.3g | 1 % | |
Monounsaturated Fat 1.3g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 4281.7mg | 148 % | |
Potassium 212.9mg | 6 % | |
Total Carbohydrate 21.7g | 6 % | |
Dietary Fiber 1.4g | 6 % | |
Sugars, other 20.2g | ||
Protein 1.3g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 104
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