Bean Soup with Mushrooms
Broad beans are also known as fava beans. If you can't find either of these, lima beans can also be substituted.
- ½ pound (8 ounces) uncooked chickpeas (garbanzo beans)
- 1 ounce dried shiitake mushrooms
- 1 cup broad beans
- 1 Spanish onion
- 1 (28-ounce) can whole tomatoes
- 3 garlic cloves
- 1 bunch rosemary
- ½ cup grated parmesan cheese
- 2 tablespoons olive oil
- 2 bay leaves
- Salt and pepper to taste
- 6 cups Basic Vegetable Broth
- 1 cup spelt (also called farro)
Separately, soak the chickpeas in cold water and the dried mushrooms in room temperature water for several hours or overnight.
Drain the chickpeas. Strain the mushrooms to remove any unwanted debris, reserving the liquid. Chop the mushrooms coarsely. Shell and cook the broad beans. Chop the onion. Drain and dice the tomatoes. Mince the garlic and chop the rosemary leaves (reserving the stems). Grate the cheese.
In a soup pot, heat the oil. Add the onions and garlic and sauté for 4 minutes on medium heat. Tie the stems of the rosemary together and drop into the pot with the bay leaves, salt, and pepper; stir.
Add the chickpeas, the mushrooms and their liquid, the broth, tomatoes, and spelt. Bring to a boil, reduce to a simmer, and cook for 1 hour.
Stir in the cooked broad beans, grated cheese, and rosemary leaves. Simmer for 2 minutes. Discard the rosemary stems and bay leaves, and serve.