Minestrone with Fava Beans

Try this Minestrone with Fava Beans as part of a St. Joseph’s Day celebration or any time you’re craving a hearty soup.

Minestrone with Fava Beans
Serves 6
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  1. 1 pound fresh fava beans, shelled
  2. 2 tablespoons olive oil
  3. 1½ cups chopped onion
  4. 1 cup chopped carrot
  5. 1 cup chopped celery
  6. 1 cup chopped red bell pepper
  7. 1 tablespoon minced fresh garlic
  8. 1 tablespoon minced fresh rosemary
  9. 4 cups vegetable broth*
  10. 5 cups water
  11. 1 (14.5-ounce) can fire-roasted tomatoes, drained
  12. 1½ teaspoons salt
  13. ½ teaspoon ground black pepper
  14. 1½ cups ditalini pasta, cooked
  15. 3 tablespoons minced fresh parsley
  16. 2 teaspoons lemon zest
  17. 2 tablespoons fresh lemon juice
  18. Garnish: shaved Parmesan cheese
  1. Fill a medium saucepan with water to halfway full; bring to a boil. Add fava beans, and cook 30 seconds. Place beans in a bowl of ice water until cool. Peel outer layer of fava beans. Set beans aside. There should about 1½ cups peeled beans.
  2. In a large Dutch oven, heat olive oil over medium heat. Add onion, carrot, celery, bell pepper, garlic, and rosemary. Cook until softened, 6 to 8 minutes. Add broth, 5 cups water, tomatoes, salt, and pepper. Cover, and simmer until vegetables are tender, about 10 minutes. Add fava beans, cooked pasta, parsley, and zest and juice; simmer until fava beans are tender, 6 to 8 minutes. Garnish with Parmesan cheese, if desired.
Louisiana Cookin https://www.louisianacookin.com/


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