Minestra di fave

Name: Minestra di fave (Broad beans and pasta soup)
Cuisine: Italian
Ingredients: freshly grated Parmesan cheese, to serve (optional); 1.5 litres/2½ pints/1½ quarts chicken or vegetable stock; 1.5 litres/2½ pints/1½ quarts chicken or vegetable stock; salt and freshly ground black pepper; salt and freshly ground black pepper; 125 g/4½ oz ditalini or other small pasta shapes; 125 g/4½ oz ditalini or other small pasta shapes; 2 tbsp olio santo; 2 tbsp ricotta; 1 large red onion, cut into rings; 3 tbsp extra virgin olive oil; 2 tbsp tomato purée (paste); 2 garlic cloves, chopped; 500 g/1 lb 2 oz shelled fresh young broad (fava) beans, or frozen or canned broad beans; 1 bay leaf; 500 g/1 lb 2 oz shelled fresh young broad (fava) beans, or frozen or canned broad beans; 500 g/1 lb 2 oz shelled fresh young broad (fava) beans, or frozen or canned broad beans

Broad beans and pasta soup

Preparation info

Serves
6

Difficulty
Easy

Appears in

Anna Del Conte on Pasta

By Anna Del Conte

Published 2015

About

This is a traditional soup from Tuscany, a region that boasts the best broad beans and the best recipes for them.

Ingredients

3 tbsp extra virgin olive oil
1 large red onion, cut into rings
2 garlic cloves, c

Europe
Italy
Soup
Pasta
Vegetarian
Tuscany

Method

Heat the oil in a large saucepan, add the onion and garlic and sauté for 5 minutes. Add the tomato purée and the bay leaf and cook for 1 minute. Throw in the broad beans and cook for 2 minutes, stirring constantly. Cover with the stock, add salt and pepper, and cook until the beans are tender, about 5 minutes.

When the broad beans are cooked, remove the bay leaf and lift out about half