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Ingredientes
- 5 lb fresh fava beans
- 3 Tbsp. extra virgin extra virgin olive oil
- 1 x onion, finely, minced
- 4 clv garlic, chopped
- 1/4 tsp warm pepper flakes
- 4 c. vegetable stock
- 2 c. diced plum tomato
- 2 Tbsp. minced fresh Italian parsley
- 1/4 tsp salt
Direcciones
- Shaved Pecorino romano cheese or possibly shaved Grana Padano cheese
- Shell beans discarding pods.
- In large pot of boiling salted water, cook beans for 2 min.
- Drain and rinse under cool water. Let cold completely.
- Healthy pinch skin of each bean to break at one end; squeeze bean out of skin. Set aside.
- In large saucepan, heat oil over medium heat; cook onion, garlic and warm pepper flakes for about 5 min or possibly till softened.
- Add in stock, tomatoes and fava beans; bring to boil.
- Cover and reduce heat to medium-low and cook for 10 min.
- Add in parsley and salt.
- Ladle soup into bowls. Sprinkle with cheese.
