Bean Soup with Dried Chestnuts

[Guest guest]

Bean Soup with Dried Chestnuts

 

1/4 pound dried garbanzo beans

1/4 pound brown lentils

1/2 pound dried chestnuts (I get them @ the Italian store)

1/2 pound dried split peas

3/4 pound dried fava beans

1/3 pound dried kidney beans

1/2 cucumber, peeled and chopped

3 stalks of celery, finely sliced

2 teaspoons fennel seeds

2 tablespoons fresh fennel leaves, chopped

1 medium onion, diced

1 1/2 cups canned Italian tomatoes

salt and freshly ground black pepper

extra-virgin olive oil for drizzling

 

Soak the beans and the chestnuts for 12 hours or overnight. After they have

soaked, drain them and pinch off the fava bean skins. Place the soaked

beans, and soaked chestnuts and the lentils in 9 or 10 cups of water and bring

to a boil. Cook over medium-low heat for roughly 11/2 hours. Add the cucumber,

celery, fennel seeds and leaves, onion, tomatoes, and herbs, and cook at least

another 11/2 hours, or until thick. Season to taste with the salt and the

freshly ground pepper. Drizzle with extra-virgin olive oil. Serve hot. Serves 8.