Zuppa di Fava

Fava Bean Soup

5 pounds fresh fava beans
3 tablespoons extra virgin olive oil
1 onion, finely, chopped
4 cloves garlic, minced
1/4 teaspoon ground hot red pepper
4 cups vegetable stock
2 cups diced plum tomatoes
2 tablespoons chopped fresh parsley
1/4 teaspoon sea salt
Shaved Pecorino Romano or 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. Afterwards, pinch skin of each bean to break at one end;
squeeze the bean out of its skin. Set aside. In large saucepan, heat
olive oil over medium heat; cook onion, garlic and hot pepper for about 5
minutes or until softened. Add vegetable 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. Serves 4.

"Adriana's Italian Gourmet Cookies"

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Ciao-Ciao!
Adriana

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