1 onion, chopped

2 tbsp (30 ml) olive oil

2 carrots, peeled and cut into small pieces

2 stalks celery, cut into small pieces

1/2 rutabaga, peeled and cut into small pieces

1 can (796 ml/28 oz) plum tomatoes, crushed with your hands

5 cups (1.25 litres) chicken broth

1 cup (135 g) frozen fava beans, shelled and peeled (see note)

Salt and pepper

In a saucepan over medium heat, soften the onion in the oil. Add the carrots, celery and rutabaga. Continue cooking for 5 minutes. Add the tomatoes and broth and bring to a boil.

Cover and simmer over low heat for about 40 minutes or until the vegetables are tender. Season with salt and pepper. Add the beans and cook for 2 to 5 minutes or until tender.

If desired, serve with Oka Cheese Puff Pastry (see recipe).

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