Fava Bean Soup Recipe
As the weather turns cold, warm up with this hearty soup.
Fava Bean Soup
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.
Add the remaining ingredients and continue to simmer the beans for another 20-30 minutes, until both potatoes and beans are completely tender.
Serve in a wide bowl, garnish with diced red pepper and rosemary.
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A wonderfully descriptive book! It is easy to use, but never looses sight of the unique nature of Italian soups. Regional favorites are offered.
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