1. In large heavy-bottomed stockpot, heat 1/4 cup olive oil over medium heat. 2. Add onion and saute until soft and translucent, 7-9 minutes. 3. Add water and fava beans and bring to boil. 4. Reduce heat to medium and simmer til favas are nearly tender, about 1 hour. 5. Add potatoes and cook til nearly tender, about 12 minutes. 6. Add cauliflower and simmer til cooked through. 7. Remove from heat and let stand to cool 10 minutes. 8. Pour soup into blender or food processor, or use immersion blender. Puree until smooth. 9. Return soup to stockpot and reheat over medium heat. 10. Add more water to bring to desired consistency. 11. Add salt to taste. 12. In medium heavy skillet over medium heat, heat remaining 1 TBsp olive oil. 13. When oil is hot, add pasta and stir well (Pasta will brown quickly). 14. Fry stirring until pasta is is consistent light brown. 15. Remove from skillet and drain on paper towels. 16. Ladle soup into warm bowls. 17. Dress with additional olive oil to taste, the fried pasta, and a generous dose of pepper, and serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
