Simply Cookbooks

Makes: 8 side-dish servings or 4 main-dish servings
Prep: 30 minutes
Cook: 20 minutes

Ingredients

* 12 baby artichokes
* 6 cups chicken broth or reduced-sodium chicken broth
* 1 cup small boiling onions, peeled and halved, or pearl onions
* 4 ounces pancetta or 5 slices bacon, crisp-cooked, drained, and cut into small pieces
* 1 teaspoon fennel seed, crushed
* 1/4 teaspoon pepper
* 2 cups cooked* or canned fava or lima beans, rinsed and drained
* 12 ounces fresh asparagus spears, trimmed and cut into 1-inch pieces
* 1 medium fennel bulb, chopped
* 1/4 cup snipped fennel leaves

Directions

1. Remove tough outer green leaves from artichokes. The inside leaves will be more tender and greenish-yellow. Snip off about 1 inch from the leaf tops, cutting where the green meets the yellow. Trim the stems. Quarter the artichokes lengthwise; set aside.

2. Combine broth, onions, pancetta or bacon, fennel seed, and pepper in a 4-quart Dutch oven; bring to boiling. Reduce heat, cover, and simmer for 10 minutes. Add artichokes and beans; cook for 5 minutes. Add asparagus and fennel; cook for 5 minutes more or till vegetables are tender.

3. To serve, ladle into soup bowls. Top with snipped fennel leaves. Makes 8 side-dish servings or 4 main-dish servings.

*Note: To cook fresh or frozen fava or lima beans, simmer, covered, in a small amount of boiling water for 15 to 25 minutes or until tender. Drain and cool slightly. When cool, remove skins from fava beans. For 2 cups of cooked fava beans, purchase 2 pounds of fava beans in the pod.
Nutrition Facts

* Servings Per Recipe 8 side-dish servings or 4 main-dish servings
* Calories 152,
* Total Fat (g) 3,
* Saturated Fat (g) 1,
* Cholesterol (mg) 4,
* Sodium (mg) 695,
* Carbohydrate (g) 21,
* Fiber (g) 6,
* Protein (g) 11,
* Vitamin A (DV%) 0,
* Vitamin C (DV%) 28,
* Calcium (DV%) 0,
* Iron (DV%) 15,
* Vegetables (d.e.) 1,
* Lean Meat (d.e.) 1,
* Fat (d.e.) 1,
* Percent Daily Values are based on a 2,000 calorie diet

Recipe courtesy of Better Homes And Garden

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