Peach, Mango & Blueberry Crisp

     Beans are low in fat and, loaded with nutrients.   We'd probably eat more of them if they weren't also loaded with flatulence-producing enzymes.  There are ways to enjoy beans without that embarrassment.  One is to change the water from time to time while you're soaking or, cooking the beans.   Pouring off the water helps gets rid of the indigestible complex sugars that create gas in your intestine and, this will cook the beans thoroughly.   Most bean aficionados prefer dried beans but, canned beans are also available.  These don't need to be cooked, but they tend to be overdosed with sodium and, less flavorful than reconstituted dried beans.
      Fava beans are meaty and, strong flavored beans.  They work well with soups, salads and, side dishes.  The larger ones are the best.  These tender favas are available in the fall and are much better tasting than canned, dried, or frozen ones.  Fresh young fava beans need only be shelled, but mature beans must also be peeled to rid them of a waxy skin that surrounds each bean.  The best way to do this is to blanch the shelled beans for a minute in boiling water, then plunge them into cold water, and then pull off the skins.
     Fava  beans, lentils, peas and, chick peas (Garbanzo) are believed to have been in the Mediterranean diet since before 6000 B.C..  The term fava bean is from the Italian word fava meaning "broad bean."
     In  Italy favas are traditionally sown on November 2, All Souls Day.   Small cakes made in the shape of fava beans (though not out of them) are known as fave dei morti or, "beans of the dead". According to tradition, Sicily once experienced a failure of all crops other than the beans; the beans kept the population from starvation and, thanks were given to Saint Joseph.  Fava beans subsequently became traditional on Saint Joseph's Day altars in many Italian communities.  Some people carry a fava bean for good luck; some believe that if one carries a fava bean, one will never be without the essentials of life.   The Italians make bagiana, a soup of fresh or dried fava beans seasoned with onions and, beet leaves stir-fried with pancetta; it is delicious.
     The soup recipe I offer comes from my Sicilian grand parents, Gaetano and, Rosa Sanfilippo.   Sicilians love fennel and, it works very well in this soup.   The licorice aroma and, flavor become very subtle after sauteed and, simmered in the divine soup broth.  I hope you enjoy it as much as I do.
     Butter beans or large lima beans can be substituted.
Pictured below is the fennel bulb and, leaves that I separated.  Chop the leaves fine and, add to soup.

2          cups fava beans prepared or large lima beans soaked overnight
1 1/2   cups fennel bulb chopped approximately 1large bulb
           fennel leaves chopped fine
1/2      bulb of garlic chopped fine
2         cups of yellow onion chopped
1 1/2  cups frozen or fresh peas
1         quart chicken stock

In a 8qt. pot: Saute onions and, chopped fennel in olive oil, season with salt and, pepper until onion edges are slightly brown.
Add 3 qts.of water and, 1qt. chicken stock to sauteed onions and, fennel.
Add the beans, fresh chopped garlic and, fennel leaves.
Cover and, simmer.  Stir often and, skim the top.
When the beans are cooked thoroughly, add the peas.
Taste often and, season to your own taste.
Dizzle extra virgin olive oil on top of soup and, stir.
When peas are soft shut off soup and, let sit for about 30 minutes before serving.
Cook whatever noodles you prefer and, add to individual bowls; do not add to the pot of soup.  Noodles swell and, absorb all the broth.
Top with Italian grated cheese.
Chefs note:  measurements may not be exact.  Season and, adjust measurements to your own taste.  Be creative!