Recipe for Fava Bean and Spinach Soup 
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Yield:
8
Ingredients:
Amount Ingredient
1 tbl minced garlic
1 tbl olive oil
20 oz frozen chopped spinach, thawed
squeezed dry
16 oz canned fava beans, rinsed and drained
1/2 oz canned diced tomatoes with juice
5 cup vegetable stock, divided
Salt and freshly ground black pepper, to taste
Grated Romano cheese, (optional)
Instructions:
Instructions: Makes 8 servings. VEGAN

The classic version of this dish calls for soaking dried fava beans overnight, then washing, blanching and refreshing chopped chard leaves and sterns, all of which is a bit time-consuming for lunch on the run. Heres a quicker version thats nearly as good as the original.

In soup pot, saute garlic in oil over medium heat until aromatic and translucent, about 2 minutes. Add spinach, half of beans, tomatoes and half of stock; simmer until spinach is tender, about 10 minutes.

In food processor, process spinach mixture to desired consistency. Return mixture to soup pot. Add remaining fava beans and stock. Season with salt and pepper; heat through. When ready to serve, garnish with cheese or oil.

Makes 8
servings.

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