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Fava-Fennel Soup

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Nishakanti 10/29/24
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¼ cup olive oil

2 medium onions, diced

1 large bulb of fennel (with stems), diced

3 cloves of garlic, sliced

1 lbs (3 cups) dried split fava beans

2–3 dried bay leaves

1 tsp white peppercorns, ground

pinch of cayenne pepper powder

juice of 1 lemon

¼ cup parsley, minced

2 tbsp mint, chopped

1 tbsp orange zest

salt, to taste

fennel fronds, chopped, for garnish

Sauté onion, fennel, and garlic in olive oil until softened. Add fava beans and about 1½ of water. Bring to a boil then lower to a simmer. Add dry spices and cook covered until the beans are softened, about 1 hour.

Finish soup with lemon juice, fresh herbs, orange zest, and salt.

Garnish servings with fennel fronds and a drizzle of EVOO.

Fava-Fennel Soup-¼ cup olive oil
2 medium onions, diced
1 large bulb of fennel (with stems), diced
3 cloves of garlic, sliced
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