Method

Place the chickpeas, cannellini beans and fava beans in a large pot, add water to cover by several inches, and soak, refrigerated for several hours or overnight.  Drain and discard soaking water.

Rinse pot, return chickpeas and beans, add cold water to cover by 1-1/2 inches and bring to a simmer. Cook for 1 hour, adding more water if needed.

Add the lentils, split peas, fennel, tomatoes, onion, olive oil, and enough water to cover. Cook for 1 hour more.

Add the greens and salt and pepper to taste. Cook for 30 minutes, or until the soup is thick and all of the legumes are tender. (The fava beans and split peas will break apart and thicken the soup.)

Just before serving, heat the oven to 400° F. Toss bread cubes with oil and spread in a single layer in a roasting pan. Bake, stirring once, until toasted and crisp, about 10 minutes.

When serving soup, garnish with the croutons.

Serves: 10

Contributor: pat ciesla

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