Zuppa di Fave e Pecorino

By LeeBoruchow

This soup is a nice way to prepare favas at the end of the season, when they are larger and not nearly as tender.

Ingredients

• 3 lbs fresh fava beans, shelled
• 1 head escarole, washed and roughly chopped
• 3 shallots, peeled and coarsely chopped
• 2 cloves garlic, whole, plus 2 cloves, thinly sliced
• 1 small bunch fresh thyme
• 1 fresh hot red chili
• 4 tbsp extra virgin olive oil
• 2 tbsp finely chopped parsley
• 3/4 cup freshly grated Pecorino Romano

Preparation

Step 1

In a large pot, heat 2 tbsp of oil over medium heat and saute shallots, chili, thyme, and whole garlic cloves until softened. Add the fava beans and escarole and add enough water to come up 2" above the solids. Bring to a boil, reduce to a simmer and cook 30 minutes.

Remove thyme sprigs and puree with a hand blender until smooth. Reduce a bit more if needed.

In a small skillet, heat 2 tbsp of oil over medium heat. Add the chopped garlic and cook until it light brown, then add the parsley. Pour this mixture into the soup. Divide evenly among warmed soup bowls and top with the cheese.