Dried Fava Bean and Fresh Fennel Soup

Name: Dried Fava Bean and Fresh Fennel Soup
Prep time: 3 h 15 min
Cook time: 3 h 15 min
Total time: 3 h 15 min
Yield: 6
Cuisine: Global
Ingredients: 6 servings freshly ground black pepper, to taste; 1 package prepared polenta (or rice or other grain); 0 teaspoons crushed red pepper; 454 grams fava beans (or other beans); 2 fennel bulbs; 1 teaspoon fennel seeds; 6 servings salt to taste; 3 liters water — divided

Dried Fava Bean and Fresh Fennel Soup is a gluten free and vegan recipe with 6 servings. This soup has 109 calories, 7g of protein, and 1g of fat per serving. This recipe covers 9% of your daily requirements of vitamins and minerals. Autumn will be even more special with this recipe. fatfreevegan.com. A mixture of fava beans, polenta, fennel seeds, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes around 3 hours and 15 minutes.

Instructions

Drain. (If you’re using unpeeled fava beans, peel them now.)

Ingredients you will need

Fava Beans

Put the fava beans into a large pot with 2 quarts of water, the fennel seeds, and salt to taste (about 1 teaspoon). Bring to a boil; reduce heat to very low and simmer, uncovered, until beans start to break down, about 1 to 2 hours. As they cook, mash them against the bottom and sides of the pot to form a coarse puree. Keep cooking until beans are thick and porridge-like: While the beans are cooking, prepare the fennel by removing the tops from the bulbs and chopping the feathery fronds. Measure out 2 tablespoons and set aside.

Ingredients you will need

Fennel Seeds

Fava Beans

Hot Cereal

Fennel

Beans

Water

Salt

Equipment you will use

Pot

Remove the thick outer layers from the bulbs and quarter.

Cut out the tough core that begins in the middle of the bulb and extends to the bottom: Slice the bulbs thinly and set aside. Once the beans have broken down and become thick, add the fennel slices, 1 1/2 tablespoons of the chopped fronds, the red pepper flakes, and 3 cups of the remaining water. Cook uncovered until the fennel is tender, about 30 minutes, adding more water if it gets too thick.

Ingredients you will need

Red Pepper Flakes

Fennel

Beans

Water

Add salt to taste.

Ingredients you will need

Salt

Serve over cubes of grilled polenta, chunky pasta, rice or other whole grain, sprinkled with freshly ground black pepper and the remaining 1/2 tablespoon of chopped fennel. Note: To grill polenta, cut into slices and cook in a lightly-oiled, non-stick skillet until golden on both sides.

Ingredients you will need

Ground Black Pepper