| Fava Bean Soup | ||||
5 pounds fresh fava beans 3 tablespoons Sicilian Extra Virgin Olive Oil 1 onion, finely, chopped 4 cloves garlic, minced 1/4 teasoon Ground Hot Peppers 4 cup vegetable stock 2 cups diced plum tomato 2 tablespoons chopped fresh Italian parsley 1/4 teaspoon sea salt shaved Pecorino romano cheese or shaved Grana Padano cheese Shell beans, discarding pods. In large pot of boiling salted water, cook beans for 2 minutes. Drain and rinse under cold water. Let cool completely. Pinch skin of each bean to break at one end; squeeze bean out of skin. Set aside. In large saucepan, heat oil over medium heat; cook onion, garlic and hot pepper flakes for about 5 minutes or until softened. Add stock, tomatoes and fava beans; bring to boil. Cover and reduce heat to medium-low and cook for 10 minutes. Add parsley and salt. Ladle soup into bowls. Sprinkle with cheese. |
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