Fava Bean and Farfalle Soup
2 ½ lb. Bonta Fava Beans
185g Prefersico Farfalle
9 cups Chicken Stock
1 tbsp. Mediterranean Gourmet Lemon Juice
½ cup Italissima Parmigiano Reggiano, Grated
Salt and Pepper
1. Bring a large pot of water to a boil. Add the fava beans and blanch for 20 seconds. Drain and let cool. Split open the skin of each bean and slip the bean from the skins. Throw away the skins.
2. In a large pot, bring the chicken stock to a boil. Add the farfalle and cook until al dente, about 10-12 minutes. Add the fava beans and lemon juice. Season with salt and pepper. Ladle into soup bowls, garnish with Parmigiano Reggiano and serve.
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