Method

Heat the olive oil in a heavy-bottomed saucepan over low-medium heat. Stir in the leeks and the onion, and season lightly with salt and pepper.  Cook, stirring, for 10 minutes. Add the garlic and cook for 1 minute more.

Add the bay leaf, rosemary and broth and bring to a boil quickly over high heat. As soon as liquid reaches boiling point, immediately lower the heat to a strong simmer.  Let simmer until the vegetables are completely tender, about 15 minutes.

Remove and discard the outer shell of each fava bean and add the beans to the soup pot. Simmer until the beans are bright green and tender, about 5 to 7 minutes. Remove the bay leaf and puree the soup in a food processor. Strain and adjust the salt and pepper. Serve the soup in warm bowls with a nice bowl of Pecorino-Romano on the table to sharpen the flavors. Diners may serve themselves to their own taste.

Contributor: pat ciesla

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