Minestra di Fave e Pomodorini
(Soup with Broad Beans & Cherry Tomatoes)
Ingredients:
450 grams (1 lb) frozen broad beans
200 grams (7 oz) canned cherry tomatoes
2 teaspoons dried bay leaves, chopped
2 teaspoons dried marjoram
2 tablespoons frozen or fresh parsley, finely chopped
2 tablespoons dried chives
2 ladles tiny soup pasta (pastina)
4 tablespoons extra virgin olive oil
Water
Chilli pepper oil, if you like
Grated Parmesan cheese
Directions:
Bring to a boil 1 liter (35 fl oz – 4 1/2 cups) salted water; pour in frozen broad (fava) beans together with dried bay leaves and bring to a boil again. Cook for about 15 minutes.
Puree the soup and pour back in the saucepan.
Add cherry tomatoes with their juice, marjoram, parsley and chives.
Season to taste with salt and bring to a boil again.
At this point add the pasta and keep cooking according to the time on the pasta package, stirring now and then.
Remember to keep some boiling water over a low heat; in fact you could have to add other water according to your taste.
Remove from the heat, add olive oil and stir.
Serve with grated Parmesan and spicy hot; everyone will be able to add one of them or both in his dish directly, if he likes.