4 tablespoons unsalted butter
1 large yellow onion or 2 small leeks, chopped
1 sprig rosemary, pulled from stem and chopped
1 teaspoon thyme
3 cups chicken or vegetable stock
2 cups cooked Nash’s diana fava beans
1 teaspoon sea salt
3/4 cup grated Pecorino Romano, divided
Freshly ground black pepper
Cover 1 3/4 cups dried favas with water and soak overnight. Drain, rinse, cover with water and cook for 45 minutes or until tender.
Melt butter over medium heat in a large saucepan. Add onion, rosemary and thyme and sauté until onion is soft, about 5 minutes. Add chicken stock, beans and salt. Lower heat and simmer for about 10 minutes. Add 1/2 cup Pecorino Romano and then puree soup with a hand immersion blender or pour into a blender and puree (ensure the soup is cool enough and puree in small batches to avoid splatter). Season to taste with salt and pepper. Serve with a dollop of sour cream or yogurt, and sprinkle with remaining cheese.
We thank Virginia Newman for this recipe.