Fava Bean And Macaroni Soup

Recipe Ingredients

2 cups	320g / 11oz	Dried split fava beans - (10 oz)
1 1/2 cups	355ml	Anelletti
		= (or other small macaroni)
2 tablespoons	30ml	Olive oil
1 tablespoon	15ml	Onion - diced (large)
2		Garlic cloves - minced
3 tablespoons	45ml	Chopped flat-leaf parsley
1		Plum tomatoes - (16 oz) - diced, and
		Juice reserved
4 cups	948ml	Beef stock
		Fine sea salt - to taste
1 cup	237ml	Fresh or frozen peas
		Freshly-grated Pecorino Romano cheese - for sprinkling

Recipe Instructions

Put the fava beans in a large pot, add 8 cups of water, and bring to a boil. Cook the beans, covered, for 12 minutes. Add the anelletti and cook, uncovered, for 10 minutes, or until the macaroni is al dente and the beans are tender but not mushy. Drain well.

While the beans and macaroni are cooking, heat the olive oil in a soup pot over medium heat. Add the onions, garlic, and parsley, and cook, stirring occasionally, for about 3 minutes, until the onions are wilted. Add the tomatoes, the reserved juice, and the beef stock, bring to a simmer, and cook for 3 minutes. Add the salt.

Stir the fava beans and macaroni into the soup. Add the peas and cook for 3 to 5 minutes longer. Ladle the soup into bowls and sprinkle with the cheese.

Note: The longer this soup sits, the thicker it gets. If you prefer, thin it with a little water or additional stock.

This recipe yields 8 to 10 servings.

Source:
Ciao Italia at http://www.ciaoitalia.com

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