- 4
Ingredients
- 300 grams dried fava beans
- 4 cloves garlic, crushed
- 2 ounces guanciale or pancetta, julienned or diced
- 1 large onion, coarsely chopped
- 8 cherry tomatoes, halved
- 3 potatoes, diced (about 300 grams)
- 2 tablespoons fresh rosemary needles
- 6 cups vegetable stock
- 2 tablespoons extra virgin olive oil
- 1 generous piece of parmesan rind
- Salt, pepper and a pinch of hot pepper flakes
Preparation
Step 1
Soak the fava beans for at least 12 hours. Drain.
In dutch oven, over medium heat, cook the pancetta & garlic without oil. When the garlic turns golden, remove and discard. Remove the pancetta with a slotted spoon and set aside.
Add the onions and saute until softened. Add the fava beans and toast for about 5 minutes.
Add the tomatoes, rosemary & potatoes. Let them toast for a few minutes then season with pepper and pepper flakes.
Pour the stock in the pot until all the ingredients are covered. Drizzle with the extra virgin olive oil and add the parmesan rind.
Cover and simmer for 2-1/2 hours on low heat. Add more hot stock or water if the soup is drying up. Taste and add salt as needed.
Allow to cool, remove the rind, then puree until smooth. Return the bacon to the soup and reheat.
Drizzle with extra virgin olive oil or top with olive oil croutons to serve.
Calories 311.9
Total Fat 7.4 g
Saturated Fat 1.4 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 3.3 g
Cholesterol 8.6 mg
Sodium 704.4 mg
Potassium 334.0 mg
Total Carbohydrate 45.6 g
Dietary Fiber 16.9 g
Sugars 6.2 g
Protein 16.5 g