Saint Joseph's Day SoupCarrabba's Restaurant Recipe
1/2 pound dried fava beans, shelled
1/2 cup dried mushrooms
1/2 cup dried beans (kidney, cranberry or barlotti)
1/2 cup dried chick peas
1/2 cup dried lentils
1 medium yellow onion, sliced medium
2 celery ribs, chopped medium
1 large head escarole, chopped medium
2 sun dried tomatoes, cut into small peices
1 teaspoon fennel seeds, toasted and lightly crushed
2 tablespoons finely chopped fresh fennel fronds
1 tablespoon dill weed, finely chopped
kosher salt and freshly ground black pepper to taste
1/4 cup extra-virgin olive oil
To Prepare: Soak the fava beans, chestnuts, dried beans, and chickpeas, overnight in a pot of cold water. Drain and place in a large stockpot with 10 cups of water.
Bring to a boil, reduce heat and simmer for about 1 hour. Add the split peas, lentils, onion, celery, escarole, tomatoes, fennel seeds, fennel, and dill weed. Season with salt and pepper. Simmer another 1 1/2 to 2 hours or until beans are tender. Add more water if needed to thin to a soup consistency.
To Serve: Turn off heat, taste and re-season, if needed. Add olive oil.