Fava and Pecorino Soup: Zuppa di Fave e Pecorino (Mario Batali) Recipe
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Directions:
- In a large saucepan, place the fava beans, escarole, shallots, the whole garlic, thyme and pepper and add enough water to come up 2 inches above the solids. Bring to a boil, reduce to a simmer and cook 30 minutes.
- Puree the mixture in the bowl of a food processor and return to the pan.
- In a small skillet, heat the oil over medium heat. Add the chopped garlic and cook until it starts to color, about 2 minutes, then add the parsley. Pour this mixture into the soup. Divide evenly among 4 warmed soup bowls and top with the cheese.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 274.44 Kcal (1149 kJ) | ||
| Calories from fat | 102.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.39g | 18% | |
|---|---|---|---|
| Cholesterol | 8.91mg | 3% | |
| Sodium | 655.7mg | 27% | |
| Potassium | 837.12mg | 18% | |
| Total Carbs | 39.08g | 13% | |
| Sugars | 18.82g | 75% | |
| Dietary Fiber | 14.2g | 57% | |
| Protein | 16.96g | 34% | |
| Vitamin C | 39.7mg | 66% | |
| Iron | 3.7mg | 20% | |
| Calcium | 213.1mg | 21% | |
| Amount Per 100 g | |||
| Calories | 81.83 Kcal (343 kJ) | ||
| Calories from fat | 30.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.4g | 18% | |
|---|---|---|---|
| Cholesterol | 2.66mg | 3% | |
| Sodium | 195.52mg | 27% | |
| Potassium | 249.62mg | 18% | |
| Total Carbs | 11.65g | 13% | |
| Sugars | 5.61g | 75% | |
| Dietary Fiber | 4.23g | 57% | |
| Protein | 5.06g | 34% | |
| Vitamin C | 11.8mg | 66% | |
| Iron | 1.1mg | 20% | |
| Calcium | 63.5mg | 21% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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