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.