Scafata (Umbrian Fava Bean Stew)

Scafata (Umbrian Fava Bean Stew)

2 tablespoons olive oil
1/2 cup shelled fava beans
1/2 cup chopped onion
1/4 cup chopped fennel
1 1/2 cups chopped chard leaves
1 1/2 cups chopped, peeled tomatoes
salt, pepper

1. Cook oil, beans, onion, fennel, carrot and chard over low heat in medium saucepan.

2. When beans are quite tender, after about 45 minutes, add tomatoes and cook for another 25 minutes. Season to taste with salt and pepper.

Source: La Cucina Delle Regioni D'Italia: Umbria, by Antonella Santolini