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Gallery Pasta-and-Fava-Bean Soup Credit: Bryan Gardner Recipe Summary prep: 25 mins total: 1 hr 40 mins Servings: 6 Yield: Makes 2 quarts
Ingredients Vegetable Stock 3 tablespoons extra-virgin olive oil 2 leeks, white and light-green parts only, sliced 1/2 inch thick 2 carrots, sliced 1/2 inch thick 2 stalks celery, sliced 1/2 inch thick 4 sprigs thyme 2 sprigs basil 6 sprigs flat-leaf parsley 1 bay leaf 1/4 teaspoon black peppercorns Kosher salt Soup 2 pounds fresh fava beans (about 1 1/2 cups shelled) 1 1/2 cups frozen baby lima beans 1 can (14.5 ounces) diced tomatoes, drained 4 ounces thin spaghetti, broken into thirds Kosher salt and freshly ground pepper 1/4 cup packed basil leaves, thinly sliced Finely grated Parmiggiano-Reggiano, for serving Extra-virgin olive oil, for drizzling
Gallery Pasta-and-Fava-Bean Soup Credit: Bryan Gardner
Recipe Summary prep: 25 mins total: 1 hr 40 mins Servings: 6 Yield: Makes 2 quarts
Gallery
Pasta-and-Fava-Bean Soup Credit: Bryan Gardner
Pasta-and-Fava-Bean Soup
Credit: Bryan Gardner
Pasta-and-Fava-Bean Soup
Recipe Summary prep: 25 mins total: 1 hr 40 mins Servings: 6 Yield: Makes 2 quarts
Recipe Summary
prep: 25 mins total: 1 hr 40 mins
Servings: 6 Yield: Makes 2 quarts
prep: 25 mins
total: 1 hr 40 mins
prep:
25 mins
total:
1 hr 40 mins
Servings: 6
Yield: Makes 2 quarts
6
Makes 2 quarts
Ingredients
Ingredients
3 tablespoons extra-virgin olive oil 2 leeks, white and light-green parts only, sliced 1/2 inch thick 2 carrots, sliced 1/2 inch thick 2 stalks celery, sliced 1/2 inch thick 4 sprigs thyme 2 sprigs basil 6 sprigs flat-leaf parsley 1 bay leaf 1/4 teaspoon black peppercorns Kosher salt
2 pounds fresh fava beans (about 1 1/2 cups shelled) 1 1/2 cups frozen baby lima beans 1 can (14.5 ounces) diced tomatoes, drained 4 ounces thin spaghetti, broken into thirds Kosher salt and freshly ground pepper 1/4 cup packed basil leaves, thinly sliced Finely grated Parmiggiano-Reggiano, for serving Extra-virgin olive oil, for drizzling
Directions
Vegetable Stock:Heat oil in a large pot over medium. Add leeks, carrots, and celery; cook, stirring occasionally, until softened, about 10 minutes. Add 10 cups water, thyme, basil, parsley, bay leaf, and peppercorns. Bring to a boil, then reduce heat to a gentle simmer and cook, uncovered, 1 hour. Season with salt.
Strain stock through a fine sieve into a medium pot, pressing on solids to extract as much liquid as possible (you should have 7 cups); discard solids.
Soup:Prepare ice-water bath. Bring a large pot of salted water to a boil. Add fava beans and blanch 2 minutes. Transfer to ice-water bath; drain. Remove outer skin from fava beans.
Bring stock to a simmer over medium-high heat. Add lima beans, tomatoes, and pasta; cook, stirring occasionally, until beans are tender and pasta is al dente, about 10 minutes. Stir in fava beans; season with salt and pepper. Ladle soup into bowls; top with basil, cheese, and a drizzle of oil.
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Most Helpful Most Positive Least Positive Newest
