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
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|Serving Size: 1 Serving (2268g)|
|Recipe Makes: 1|
|Calories from Fat: 60 (3%)|
|Amt Per Serving||% DV|
|Total Fat 6.6g||9 %|
|Saturated Fat 1.4g||7 %|
|Monounsaturated Fat 0.9g|
|Polyunsanturated Fat 2.4g|
|Cholesterol 0mg||0 %|
|Sodium 657.9mg||23 %|
|Potassium 7334.9mg||193 %|
|Total Carbohydrate 355.5g||105 %|
|Dietary Fiber 91.9g||368 %|
|Sugars, other 263.6g|
|Protein 74g||106 %|
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Calories per serving: 1726
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