I went freezer diving the other day and I found a partial bag of Fava Beans, hmmm, what can I do with these and hide them from DH. He claims to dislike Fava Beans, well any bean actually, but he eats them quite often and doesn’t realize it, HA!
So, here’s the lineup:
½ C. Macaroni, your choice of shape
1 15oz. can Diced Tomatoes
1-2 Qt. Chicken or Vegetable Broth/Stock, homemade is preferable
1 C. diced Sweet Red Bell Pepper
1 C. diced Carrots
½ C. diced Onion
3 Garlic cloves, minced
6oz. diced Pancetta
2 C. frozen Fava Beans
2 C. frozen chopped Spinach
1 Tbsp. dried Oregano
1 Tbsp. dried Parsley (fresh is always better, but I didn’t have any)
1 tsp. dried Thyme
1 tsp. dried Basil
In a large pot over medium-high, heat about 2 tablespoons of Olive Oil, render the Pancetta to just crisp; removed from the pot with a slotted spoon to a dish and set aside. Pour off all but 1 tablespoon of fat from the pot and sweat the onions, add the Peppers and Carrots and sauté for about 2 minutes, to a crisp tender; sauté the Garlic til fragrant, adding the dried herbs at this point and stirring for just a moment. Pour back in the Pancetta, along with all the remaining ingredients, excluding the pasta. Bring the pot to a boil and reduce to a low simmer; cover partially and cook for ½ an hour. In a separate pot, cook your pasta as directed on the package; drain and set aside. When you’re ready to serve, add in the macaroni to the pot for about 5 minutes or so, just to warm it.
Top each bowl with some grated Parmesan cheese and a nice Olive Oil.
We had a nice lunch of Minestrone and a Chopped Salad with some Diamond Bakery Soda Crackers.
A recipe is just someone’s idea, you take it and make it your own. If you like a different type of bean, use that. If you can’t find Pancetta, try Bacon instead. Use whatever vegetables your household likes.