Fava and Pecorino Soup: Zuppa di Fave e Pecorino

Total Time:
40 min
Prep:
10 min
Cook:
30 min

Yield:
6 servings

Ingredients
  • 2 pounds fresh fava beans, shelled
  • 1 head escarole, trimmed, washed and roughly chopped
  • 3 shallots, peeled and coarsely chopped
  • 2 cloves garlic, peeled, plus 2 cloves, peeled and roughly chopped
  • 1 sprig fresh thyme
  • 1 fresh hot red pepper
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons finely chopped parsley
  • 3/4 cup freshly grated Pecorino Romano
Directions

In a large saucepan, place the fava beans, escarole, shallots, the whole garlic, thyme and pepper and add enough water to come up 2 inches above the solids. Bring to a boil, reduce to a simmer and cook 30 minutes.

Puree the mixture in the bowl of a food processor and return to the pan.

In a small skillet, heat the oil over medium heat. Add the chopped garlic and cook until it starts to color, about 2 minutes, then add the parsley. Pour this mixture into the soup. Divide evenly among 4 warmed soup bowls and top with the cheese.


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