- hull the fava beans and set aside
- finely dice or grate the carrot, celery and onion (or use a food-processor and pulse a few times), crush the garlic and chop up the tomatoes and set everything aside
- remove the sausage casing and chop up the sausage and in a large pot, gently fry it for 2 minutes in olive oil
- add the grated onion, celery and carrot and crushed garlic and fry for another 5 minutes at medium-high heat until softer and translucent
- add the chicken broth and the herbs and bring to a boil
- add the fresh fava beans (about 3 cups), bring to a boil again and let boil for 10 minutes then lower heat to medium, add parmesan rind, salt and pepper and simmer at medium-low heat for 20 minutes
- when the beans are tender, remove 1 cup of cooked beans and purée in a food processor until smooth (this will act as a thickener), remove what is left of the parmesan rind, the bay leaves and rosemary twigs, place the pureed beans back inside the pot, , add the chopped tomatoes and bring to a boil
- add the dried pasta and boil for the required time according to the pasta instructions (7-8 minutes for my pasta) and serve warm.
note : when boiled, pasta triples in weight and when left to sit in a broth, pasta will get soggy; only add the pasta to the bean broth according to what will be consumed immediately; otherwise store the bean broth and measure out and reheat only what will be consumed, bring the bean broth to a boil and add the amount of pasta accordingly : ¼ cup (25 grams) of dry pasta for each bowl (or 2 cups) of bean broth …
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