Recipe for Fava Bean Pesto Soup with Prosciutto Wrapped Croutons

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Recipe for Fava Bean Pesto Soup with Prosciutto Wrapped Croutons
Meal type Basil, Beans, Celery, Cheese, Dill, Leek, Potato
Season Fall, Spring, Winter

Ingredients

  • 6-8 cups of water 

  • 1 package of dry fava beans, soaked

  • 1 yellow onion, peeled and chopped

  • 6 white potatoes
  • 2 chives, chopped up

  • 4 cloves of garlic, peeled and minced

  • 2 leeks, chopped - white part only

  • 2 celery ribs, chopped up

  • bunch of fresh basil

  • tablespoon of rosemary 

  • tablespoon of dill 

  • 2-3 bay leaves
  • salt 
and pepper
  • 1/2 cup pine nuts

  • 1 package of fresh basil

  • 4 cloves of garlic, peeled and minced 

  • 1/4 cup parmesan cheese

  • drizzle of olive oil



  • 1 loaf of crusty bread

  • 2 cloves of garlic, minced and peeled 

  • 1 tablespoon of dried basil 

  • 1/2 package of prosciutto

Directions

1 Soak fava beans (overnight, if possible) or until soft.
2 Pour water into a pot and put on a medium flame.
3 Chop up the onions and garlic and place into the pot.
4 When the water comes to a boil add the fava beans, chives, basil, dill, bay leaves, rosemary, salt and pepper.
5 Cover and let cook for two hours - checking on it periodically.
Prepare the pesto
6 Start by pouring the pine nuts into a bowl, along with some parmesan cheese.
7 Chop up the garlic and basil and drizzle some olive oil - coating the nuts and basil.
8 Place in a food processor or blender until the mixture becomes a paste.
9 Add the pesto to the soup and stir. Cover and let cook for another hour.
Prepare the croutons
10 Preheat the oven to 350 degrees.
11 Cut up the crusty bread into small squares on a baking tray.
12 In a small bowl mix the olive oil, basil, garlic powder and cheese.
13 Using a cooking brush, coat the pieces of bread.
14 Place in the oven and cook for five minutes (or until golden brown) on each side.
15 Turn off oven and let cool.
16 Cut the prosciutto into small stripes and wrap around the croutons until finished. Set aside.
17 Check on the soup. Taste (you may need some more salt and pepper) and serve with a prosciutto wrapped crouton.