- Portion size 4 servings
- 5 lbs fresh fava beans
- 3 tablespoons extra virgin olive oil
- 1 onion finely, chopped
- 4 garlic cloves minced
- 1/4 teaspoon hot pepper flakes
- 4 cups vegetable stock
- 2 cups diced plum tomatoes
- 2 tablespoons chopped fresh Italian parsley
- 1/4 teaspoon salt
- Pecorino Romano cheese
- Grana Padano cheese
Shell beans discarding pods. In large pot of boiling salted water, cook beans for 2 minutes. Drain and rinse under cold water. Let cool completely. 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 hot pepper flakes for about 5 minutes or until softened. Add stock, tomatoes and fava beans; bring to boil. Cover and reduce heat to medium-low and cook for 10 minutes.
Add parsley and salt. Ladle soup into bowls. Sprinkle with cheese.