Pasta and Fava Bean Soup
Dried fava beans require overnight soaking and longer cooking than canned favas. The flavor and heartiness of this soup can be attained whether you use dried fava beans or canned.
Serves: 6Hands-on: 15 minutesTotal: 1 hour 25 minutesDifficulty: Easy
- 1 cup fava beans, soaked overnight in water to cover and drained
- 5 Tbsp. olive oil
- 2 cloves garlic, peeled and minced
- 1 bunch asparagus, trimmed and cut to 1-inch lengths
- 1 can (14 oz.) crushed tomatoes
- 7 cups chicken stock
- 1 Tbsp. chopped fresh oregano
- 1⁄2 tsp. dried rosemary
- 1⁄2 tsp. dried thyme
- 1 bay leaf
- 1 1⁄4 cups farfalle pasta
- 1⁄2 tsp. salt
- 1⁄4 tsp. ground black pepper
- 6 Tbsp. sour cream
- 1 tsp. orange zest
- Drain and rinse beans. Heat oil over medium heat in a stockpot. Add garlic and asparagus. Sauté for 5 minutes.
- Add crushed tomatoes with their juice, chicken stock, beans, oregano, rosemary, thyme, and bay leaf. Bring to a boil. Allow to boil rapidly for 10 minutes.
- Reduce heat, cover, and simmer until beans are tender, about 45 minutes.
- Remove bay leaf. Add pasta and continue cooking for another 10 minutes. Pasta should be soft but not mushy. Season with salt and pepper, garnish with sour cream and orange zest.