Recipe by NurseJaney
****OH DEAR !! Zaar will not allow me to delete this recipe, but unless you crave BLAND and TASTELESS -- do NOT prepare it ! SO disappointing ! I added a garnish of real bacon, a handful of grated Parmesan, LOTS of S&P, and it STILL had no flavor ! SO sorry ! That's what I get for posting something I had not prepared ! I think no native Italian would serve this either . Need to find more recipes with dried Fava beans ! This from "Best of the Best Michigan Cookbook" sent to me by QueenBee for the August, '09 cookbook swap. "Served in Puglia, in south of Italy --outstanding example of impact of fine olive oil. Garnished w/additional olive oil which adds flavor, and fried pasta which adds texture." NOTE" Be sure to have SPLIT dried favas, not whole, or you will be cooking them for hours
Top Review by Becky in Wisconsin
I haven't made this, but thought I might help my friend out and offer a suggestion. In most grocery stores you can find stock in boxes. Not broth, but stock. There is a vegetarian one made. That may give it a little more flavor. If you aren't wanting to keep this dish vegetarian, they sell ham stock also. Use the stock in place of all or part of the 8 cups of water. But realize that if you are using the stock, it will change the nutrition facts of this dish. I hope this helps!
- 1⁄4 cup plus extra virgin olive oil
- 1 tablespoon extra virgin olive oil
- 1 large onion, coarsely chopped
- 8 cups water
- 1⁄2 lb dried fava beans
- 2 potatoes, peeled and diced
- 1 1⁄2 cups cauliflower florets, chopped
- 2 ounces uncooked pasta, pieces spaghetti
- fresh ground pepper
Directions See How It's Made
- In large heavy-bottomed stockpot, heat 1/4 cup olive oil over medium heat.
- Add onion and saute until soft and translucent, 7-9 minutes.
- Add water and fava beans and bring to boil.
- Reduce heat to medium and simmer til favas are nearly tender, about 1 hour.
- Add potatoes and cook til nearly tender, about 12 minutes.
- Add cauliflower and simmer til cooked through.
- Remove from heat and let stand to cool 10 minutes.
- Pour soup into blender or food processor, or use immersion blender. Puree until smooth.
- Return soup to stockpot and reheat over medium heat.
- Add more water to bring to desired consistency.
- Add salt to taste.
- In medium heavy skillet over medium heat, heat remaining 1 TBsp olive oil.
- When oil is hot, add pasta and stir well (Pasta will brown quickly).
- Fry stirring until pasta is is consistent light brown.
- Remove from skillet and drain on paper towels.
- Ladle soup into warm bowls.
- Dress with additional olive oil to taste, the fried pasta, and a generous dose of pepper, and serve.