Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 t Extral light olive oil with 1 (19 ounce) can fava beans
A dash of sesame oil 1/2 c Arugula
8 oz Sweet onions (I prefer 1/2 c Mustard greens
Walla Walla), peeled and 1 lb Roma tomatoes, peeled and
Cut in 1/2 inch cubes Sieved
2 lg Garlic cloves, peeled and Black pepper to taste
Thinly sliced --BOUQUET GARNI----
1/2 c Thinly sliced bulb fennel 6 Whole cloves
1 (6 ounce) can no-salt 12 Black peppercorns
Tomato paste 2 Bay leaves, crushed
1 qt Water 1 Sprig of rosemary, crushed

ß Heat the olive oil in a large soup pot over medium heat. Fry the
onions and garlic until soft. Add half the fennel, the tomato paste
and the water. Stir and bring to a boil.

ß Drop in the bouquet garni and fava beans. Cook for 30 minutes

ß Drop arugula and mustard greens in boiling water and blanch for 30
seconds. Plunge immediately into cold water to refresh. Set aside.

ß Slice the arugula and mustard greens and add them to the soup. At
the last minute, add the remaining fennel and the fresh tomato puree.
Season the pepper to taste.

ß Remember to remove the bouquet garni before serving the soup... it
could get nasty if a wide mouthed, talkative guest swallowed it!

From: GRAHAM KERR'S SMART COOKING, DOUBLEDAY 1991, page 18-19
Submitted By BRENT WILLIAMS On 11-07-94

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