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Fava Bean And Chard Soup

Ingredients

• 8 ounces dried fava beans
• 4 ounces dried red kidney beans
• 4 ounces dried garbanzo beans (chickpeas)
• 4 ounces dried split peas, rinsed and drained
• 4 ounces lentils, rinsed and drained
• 2 teaspoons salt
• 9 cups water
• 8 ounces Swiss chard, chopped
• 1 cup chopped celery
• 1/2 cup chopped onion
• 2 tablespoons snipped dried tomatoes (not oil-packed)
• 3 cloves garlic, minced
• 1 teaspoon fennel seeds, crushed
• Ground black pepper
• Fennel leaves (optional)
• Olive oil

Directions

1. Rinse fava, kidney, and garbanzo beans.
2. Place beans in a Dutch oven.
3. Add enough water to cover.
4. Cover and let soak overnight.
5. Drain and rinse beans.
6. Remove fava beans and squeeze off skins.
7. Return kidney and garbanzo beans to Dutch oven.
8. Add fava beans.
9. Stir in split peas, lentils, and 2 teaspoons salt.
10. Add 9 cups water and simmer, covered, for 1 hour.
11. Stir in remaining ingredients except pepper, fennel leaves and olive oil.
12. Return to boiling, reduce heat and simmer, covered, 1 hour, adding additional water during cooking if necessary.
13. Season to taste with salt and pepper.
14. Garnish each serving with fennel leaves and drizzle with oil.

Attribution