As the weather turns cold, warm up with this hearty soup.

Ingredients

1/2 pound white fava beans
1/4 cup chopped Italian parsley
4 redskin potatoes, quartered
1 small red onion, finely chopped
1 sweet red pepper, diced (save a little for garnish)
1 garlic clove, minced
5 sprigs rosemary (1 for the soup, 4 for garnish)
1 bay leaf
1/4 teaspoon of fresh thyme, finely chopped
1/2 teaspoon salt
1/2 teaspoon fresh ground, black pepper
1 teaspoon extra-virgin olive oil
3 quarts beef stock (you may substitute ham stock or vegetable stock)

In a stock pot, soak the beans in the beef stock for 6-8 hours in the refrigerator.

When the beans are soft add the olive oil, 1 sprig of rosemary, thyme, salt, and the bring mixture to a slow simmer.