Chef Mike Lata’s spring version of pasta e fagioli, the Italian soup, uses fresh fava beans in place of borlotti or cannellini beans, along with meaty bits of bacon and a sprinkling of grated Parmigiano-Reggiano. Spring Soup Recipes
Bring a large saucepan of water to a boil. Add the shelled fava beans and blanch until bright green, about 1 minute. Drain and peel the favas.
In a large saucepan, heat the 1 tablespoon of olive oil. Add the bacon and cook over moderate heat until starting to brown, about 4 minutes. Add the carrot, onion, garlic and rosemary and cook, stirring occasionally, until softened, about 5 minutes. Add the stock, cover and simmer over low heat until the carrot is tender, about 6 minutes.
Meanwhile, in a medium saucepan of boiling salted water, cook the pasta until al dente. Drain.
Discard the rosemary sprig and season the soup with salt and pepper. Add the favas, pasta and mint leaves. Spoon the soup into bowls, drizzle with olive oil and serve, passing the cheese at the table.
The blanched and peeled fava beans can be refrigerated separately overnight. The recipe can be prepared through Step 3 and refrigerated overnight. Gently reheat the soup before proceeding.