Fava Bean and Chard Soup

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  • Makes: 8 servings
  • Prep: 50 mins
  • Soak: overnight
  • Cook: 2 hrs

Fava Bean and Chard Soup

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Directions

  1. Rinse fava, kidney, and garbanzo beans. Place beans in a 4- to 5-quart Dutch oven; add enough water to cover. Cover and let soak overnight.*
  2. Drain and rinse beans. Remove fava beans and squeeze off skins. Return kidney and garbanzo beans to Dutch oven; add fava beans. Stir in split peas, lentils, and the 2 teaspoons salt. Add the 9 cups water. Bring to boiling; reduce heat. Simmer, covered, for 1 hour.
  3. Stir in chard, celery, onion, dried tomatoes, garlic, and fennel seeds. Return to boiling; reduce heat. Simmer, covered, about 1 hour more or until beans are very tender and mixture is thick, adding additional water during cooking if necessary. Season to taste with additional salt and pepper.
  4. Ladle soup into bowls. If desired, garnish with fennel leaves and drizzle with oil.

From the Test Kitchen

*Tip:

If you don't want to soak the beans overnight, use this method: Rinse fava beans. In a large saucepan combine fava beans and 4 cups water. Bring to boiling; reduce heat. Simmer, covered, for 15 to 20 minutes or until skins are softened. Remove from heat. Cover and let stand for 1 hour. Drain and rinse fava beans; squeeze off skins. Meanwhile, rinse kidney and garbanzo beans. Place beans in a 4- to 5-quart Dutch oven; add 8 cups water. Bring to boiling; reduce heat. Simmer, uncovered, for 2 minutes. Remove from heat. Cover and let stand for 1 hour. Drain and rinse beans. Return kidney and garbanzo beans to Dutch oven; add fava beans. Continue as directed in Step 2.

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Nutrition Facts (Fava Bean and Chard Soup )

  • Per serving:
  • 341 kcal ,
  • 5 g fat
  • (1 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 3 g monounsaturated fat ),
  • 0 mg chol. ,
  • 755 mg sodium ,
  • 55 g carb. ,
  • 22 g fiber ,
  • 6 g sugar ,
  • 22 g pro.
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