Fava Bean Soup With Portuguese Sausage

READY IN: 1hr
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat 2-tablespoons oil in a Dutch oven. Add bay leaves, Gouveia Portuguese sausages, 1-teaspoon sea salt, 1-teaspoon black pepper and cook 4-6 minutes or until done. Add chopped garlic and sauté for a minute.
  • Add remaining oil, 2-cups onions, celery, carrots, Serrano pepper, Roma tomatoes, salt and black pepper. Saute vegetables 2-3 minutes.
  • Add *Portuguese Table wine and reduce by one half.
  • Add ham stock, Yukon gold potatoes and green fava beans to soup. Add fresh chopped herbs and stir soup.
  • Bring soup to a full boil and reduce to a simmer for 45 minutes or until beans are soft. Season with salt and pepper to taste.
  • Serve soup in warm bowls and place one sausage on top.
  • Garnish soup with Fresh Parsley Sprigs and Maui Onions.
  • * Chef's Note: Bairrada or any Portuguese Red Table Wine.
  • ** Fava Beans soaked over night in water.
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