Sardinian Fava Bean Minestrone Recipe
Ingredients:
100 grams cup dried fava beans - 1/2 cup
100 cup dried cranberry beans - 1/2 cup
50 cup dried chickpeas - 1/4 cup
7 tablespoons extra-virgin olive oil
1 medium onion, chopped
2 medium carrots, peeled and chopped
2 medium celery stalks, chopped
2 teaspoons minced garlic
24 ounces finely chopped Sardinian tomatoes
3 medium yellow potatoes, peeled and diced
1 1⁄2 cups chopped fennel
1⁄4 cup loosely packed fresh Italian flat-leaf parsley leaves, chopped 2 tablespoons
chopped fresh basil leaves
2⁄3 cup of fregula sarda
1⁄2 teaspoon sea salt
1⁄2 teaspoon freshly ground black pepper
grated Parmigiano-Reggiano or Pecorino
Directions:
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Soak the fava beans, cranberry beans, and chickpeas in a large bowl of water for at least 12 hours or more
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Drain in a colander set in the sink and rinse well.
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Heat 3 tablespoons of the olive oil in a large pot or Dutch oven set over medium-high heat.
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Add the onion, carrots, and celery; cook, stirring often, until soft but not browned, about 5 minutes.
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Add the garlic and cook until fragrant, about 30 seconds.
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Stir in the tomatoes, potatoes, fennel, parsley, and basil, as well as the drained beans and chickpeas.
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Add enough water (6 to 8 cups) so that everything is covered by 1 inch of liquid.
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Raise the heat to high and bring to a full boil.
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Reduce the heat to low and simmer slowly, uncovered, until the beans are tender, adding more water as necessary if the mixture gets too thick, about 1 1⁄2 hours or more.
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Stir in the pasta, salt, and pepper.
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Add up to 2 cups water if the soup seems too dry.
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Continue simmering, uncovered, until the pasta is tender, about 10 minutes.
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Pour 1 tablespoon of olive oil into your serving bowls.
14. Add the soup and top each with parmigiano-reggiano cheese.
Seems like letting it rest overnight or more the soup gets better. The Fava beans will always have a shell of an exterior and the center will be very creamy texture.
