INGREDIENTS:
1/2 cup Dried Fava Beans, peeled
1/2 cup Dried Cranberry Beans
1/3 cup Dried Chickpeas
7 Tbs EVOO
1 Md Onion, yellow or white chopped (about 1 cup)
2 Md Carrots, peeled and chopped (about 2/3 cup)
2 Md Celery Stalks, chopped (about 1/2 cup)
2 tsp Garlic, minced
1 can Crushed Tomatoes (28 ounces)
3 Md Yellow Potatoes, peed and diced
1 1/2 cup Fennel, chopped
1/4 cup Italian Flat-Leaf Parsley, chopped
tt Basil Leaves, freshly chopped
2/3 cup Sardinian Fegula, Isreali Couscous or Acini Di Pepe Pasta
1/2 tsp Salt
1/3 cup Pecorina Romano, finely grated
DIRECTIONS:
Soak the fava beans, cranberry beans and chickpeas in a large bowl of water for at least 8 hours or up to 16 hours (that is, overnight) Drain in a colander set in the sink. Rinse well.
Warm 3 tablespoons of the olive oil in a large soup pot or Dutch oven set over medium-high heat. Add the onion, carrots an celery; cook, stirring often until soft but not browned, abut 5 minutes. Add the garlic, nd cook until fragrant, about 20 seconds.
Stir in tomatoes, potatoes, fennel, parsley and basil as well as the drained beans and chickpeas. Add enough water (6 to 8 cups) so that everything is submerged by 1 inch.
Raise the heat to high and bring to a full boil. Reduce the heat to low and simmer slowly, uncovered until the beans are tender. Adding more water as necessary if the mixture gets too thick, about 1 1/2 hours.
Stir in the pasta, salt and pepper. Add up to 2 cups of water if the soup seems to dry. Continue simmering uncovered until the pasta is tender. About 10 minutes.
Pour 1 tablespoon of olive oil into each of our serving bowls. Divide the soup amount them and top with 1 tablespoon of grated cheese.
Hellum's Kitchen 