Best Pasta And Fava Bean Soup Recipes

Herbed Fava Beans With Pasta image

Provided by Food Network Kitchen

Time 1h

Yield 6 servings

Number Of Ingredients 10

Kosher salt
2 1/2 pounds fresh fava beans in the pods, shelled (or 1 1/2 to 2 cups shelled fava beans)
1 cup small bow-tie pasta or other small pasta
3 tablespoons extra-virgin olive oil
1 clove garlic, smashed
4 sprigs mint, plus 1 tablespoon finely chopped mint leaves
4 sprigs parsley, plus 1 tablespoon finely chopped parsley leaves
1 bunch scallions, finely chopped
2 tablespoons unsalted butter
Freshly ground pepper

Steps:

Fill a large bowl with ice water. Bring a large pot of salted water to a boil. Add the fava beans and cook 30 seconds. Remove with a slotted spoon and transfer to the ice water; let cool about 5 minutes (keep the pot of water boiling). Drain the beans, then peel off their skins (they should slip right off). Add the pasta to the boiling water and cook as the label directs. Reserve about 1 1/2 cups cooking water, then drain the pasta.
Heat the olive oil, garlic, mint sprigs, parsley sprigs and all but 2 tablespoons of the scallions in a large skillet over medium heat. Cook, stirring, until the scallions are soft, 1 to 2 minutes. Add the favas and 1 cup of the reserved cooking water. Bring to a simmer and cook until the favas are tender and the liquid is slightly reduced, 8 to 10 minutes; discard the garlic and herb sprigs.
Add the pasta to the skillet and cook, tossing until it absorbs some of the sauce, about 3 minutes. Stir in the butter, chopped mint and parsley, reserved scallions, and salt and pepper to taste. Add more cooking water to loosen, if needed. Serve warm or at room temperature.
Tip: If you can't find fresh fava beans, use frozen shelled and skinned ones and blanch as directed.

Pasta-and-Fava-Bean Soup image

Provided by Martha Stewart

Time 1h40m

Yield Makes 2 quarts

Number Of Ingredients 18

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

Steps:

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.