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
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- 1 pound fresh fava beans, shelled
- 2 tablespoons olive oil
- 1½ cups chopped onion
- 1 cup chopped carrot
- 1 cup chopped celery
- 1 cup chopped red bell pepper
- 1 tablespoon minced fresh garlic
- 1 tablespoon minced fresh rosemary
- 4 cups vegetable broth*
- 5 cups water
- 1 (14.5-ounce) can fire-roasted tomatoes, drained
- 1½ teaspoons salt
- ½ teaspoon ground black pepper
- 1½ cups ditalini pasta, cooked
- 3 tablespoons minced fresh parsley
- 2 teaspoons lemon zest
- 2 tablespoons fresh lemon juice
- Garnish: shaved Parmesan cheese
- 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.
- 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.
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