Maneštra with Fava Beans and Fennel

Ingredients

• 2 cups (400g) dried fava beans 2 cups (400g) dried fava beans
• 1 large fennel bulb, thinly sliced 1 large fennel bulb, thinly sliced
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 tomatoes, diced 2 tomatoes, diced
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 52g, 8g
• Protein: 15g
• Fiber: 15g
• Salt: 1.5g

Preparation

1. 1.
   Soak the dried fava beans in water overnight. Drain and rinse them before using.
2. 2.
   In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sauté until translucent.
3. 3.
   Add the sliced fennel and diced tomatoes to the pot. Cook for a few minutes until the vegetables soften.
4. 4.
   Stir in the soaked fava beans, dried thyme, and vegetable broth. Bring the mixture to a boil, then reduce the heat to low and simmer for about 1 hour or until the fava beans are tender.
5. 5.
   Season with salt and pepper to taste.
6. 6.
   Serve hot and enjoy the flavors of Maneštra with Fava Beans and Fennel.

Treat your ingredients with care...

• Fava beans — Make sure to soak the dried fava beans overnight to soften them before cooking. This will ensure they become tender and creamy in the soup.

Tips & Tricks

• For a richer flavor, you can add a splash of white wine to the soup while simmering.
• If you prefer a smoother texture, you can blend a portion of the soup using an immersion blender before serving.
• Garnish the soup with fresh parsley or fennel fronds for an extra touch of freshness.
• Serve the Maneštra with a side of crusty bread for a complete meal.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated when ready to enjoy.

Serving advice

Serve the Maneštra with Fava Beans and Fennel piping hot in individual bowls. Accompany it with a slice of crusty bread for a satisfying and wholesome meal.

Presentation advice

Garnish each bowl of Maneštra with a sprig of fresh fennel fronds or a sprinkle of chopped parsley. The vibrant green color of the soup, speckled with fava beans and fennel, will be visually appealing and inviting.