Fava Bean Soup with Pasta

Water, tap, 2 quarts
Beans, fava, 3 cups, dried
Onions, raw, 1 large, cut in eighths
Carrots, baby, raw, 1 pound
Sea salt, 2 tsp
Pepper, black, coarse (restaurant) grind 2 tsp
Rosemary, dried, 2 tsp
Tomatoes, petite diced, 14.5 oz can
Garlic, fresh, chopped, 1 tsp
Ritrovo Corn Pasta, 8 oz

In a large pot/dutch oven, pour 2 quarts tap water; add fava beans, carrots (I used baby, peeled carrots. MY time is worth something, too, huh? So's YOURS) onion (peel and cut in half; cut THOSE halves in half. Drop in soup) tomatoes, salt, pepper and garlic. Bring the whole she-bang to a boil. Turn down to 'simmer,' and cover. Allow to cook for anywhere from three to four hours.

MEANWHILE, cook pasta according to manufacturer's directions. I used corn pasta because it looks pretty; and, I bought it on sale. Drain and put aside. When you're ready to serve the soup, place a serving of pasta in the bottom of a bowl, pour the soup over it, and eat. Maybe a dash of Sriracha sauce, or Sambal Oelek. Maybe not. At 240 calories a serving, you can try it several ways a night, and feel NO guilt.

Tell me whatcha think; I enjoy criticism as well as compliments. God bless, and...keep coming back. It works, if you work it.

Serving Size: makes six servings

Number of Servings: 6

Recipe submitted by SparkPeople user TA24JC.