LEGUME SOUP FROM ABRUZZO - Lidia

Name: LEGUME SOUP FROM ABRUZZO - Lidia
Ingredients: 2 smoked ham hocks; ¼ cup extra-virgin olive oil; 1 cup chopped onion; 1 cup peeled, shredded carrot; 1 cup chopped celery; 1 cup canned whole San Marzano tomatoes, crushed by hand; 1 pound dried fava beans, soaked overnight, drained, outer skin peeled (or use about ¾ pound already peeled dried favas if you can find them); 8 ounces chickpeas, soaked overnight and drained; 3 cups coarsely chopped peeled chestnuts; 3 fresh bay leaves; 2 bunches Swiss chard, tough stems removed, leaves and tender stems and ribs shredded; 8 ounces dried brown lentils; 2 tablespoons kosher salt

lidiasitaly.com

Experience a rich, creamy soup combining ham hocks, fava beans, chickpeas, and chestnuts in a flavorful broth with wilted chard—served hot for a hearty meal.

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Ingredients

2 smoked ham hocks
¼ cup extra-virgin olive oil
1 cup chopped onion
1 cup peeled, shredded carrot
1 cup chopped celery
1 cup canned whole San Marzano tomatoes, crushed by hand
1 pound dried fava beans, soaked overnight, drained, outer skin peeled (or use about ¾ pound already peeled dried favas if you can find them)
8 ounces chickpeas, soaked overnight and drained
3 cups coarsely chopped peeled chestnuts
3 fresh bay leaves
2 bunches Swiss chard, tough stems removed, leaves and tender stems and ribs shredded
8 ounces dried brown lentils
2 tablespoons kosher salt