Soup with Broad Beans & Cherry Tomatoes
 

Minestra di Fave e Pomodorini

Soup with Broad Beans & Cherry Tomatoes

450 grams (1 lb) frozen broad beans
200 grams (7 oz) canned cherry tomatoes
2 teaspoons dried bay leaves, chopped
2 teaspoons dried marjoram
2 tablespoons frozen or fresh parsley, finely chopped
2 tablespoons dried chives
2 ladles tiny soup pasta (pastina)
4 tablespoons extra virgin olive oil
Water
Chilli pepper oil, if you like
Grated Parmesan cheese

Bring to a boil 1 liter (35 fl oz - 4 1/2 cups) salted water; pour in
frozen broad (fava) beans together with dried bay leaves and bring to a
boil again. Cook for about 15 minutes. Puree the soup and pour back in the
saucepan. Add cherry tomatoes with their juice, marjoram, parsley and
chives. Season to taste with salt and bring to a boil again. At this point
add the pasta and keep cooking according to the time on the pasta package,
stirring now and then. Remember to keep some boiling water over a low
heat; in fact you could have to add other water according to your taste.
Remove from the heat, add olive oil and stir. Serve with grated Parmesan
and spicy hot; everyone will be able to add one of them or both in his
dish directly, if he likes.

"Angela's Italian Organic Oregano"

If you would like more of our Italian and Sicilian recipes straight
from Italy, be sure to visit OreganoFromItaly.com

Ciao-Ciao!
Angela


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