(Soup with broad beans & cherry tomatoes - Our recipe)

Time: preparation: 15 minutes
........ cooking: 35-40 minutes

450 g (1 lb) frozen broad beans
200 g (7 oz) canned cherry tomatoes
2 teaspoons dried bay leaves, chopped
2 teaspoons dried marjoram
2 tablespoons frozen 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, if you like

easy recipe

  Spoon measures are American spoons, that is standard cook's measuring spoons used in USA.
  The best plan is to regard 2 American teaspoons or tablespoons as 1 English teaspoon or tablespoon (eating spoons)

Bring to the boil 1 l (35 fl oz - 4 1/2 C) salt water; pour in frozen broad (fava) beans together with dried bay leaves and bring to the boil again. Cook for about 15 minutes. Purée the third part of the soup and put in the saucepan again. Add cherry tomatoes with their juice, marjoram, parsley and chives. Season to taste with salt and bring to the boil again. At this point add tiny soup pasta and keep on cooking according the time on the 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.

What's the right wine?
Our suggestion is: Salice Salentino Rosato (wine from Apulia - Italy)

If you want to combine this dish with other ones for a complete menu,
consult our "Members-only Area".