Fava and Pecorino Soup: Zuppa di Fave e Pecorino

• 2 pounds fresh fava beans, shelled
• 1 head escarole, trimmed, washed and roughly chopped
• 3 shallots, peeled and coarsely chopped
• 2 cloves garlic, peeled, plus 2 cloves, peeled and roughly chopped
• 1 sprig fresh thyme
• 1 fresh hot red pepper
• 2 tablespoons extra virgin olive oil
• 2 tablespoons finely chopped parsley
• 3/4 cup freshly grated Pecorino Romano

1. 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.
2. Bring to a boil, reduce to a simmer and cook 30 minutes.
3. Puree the mixture in the bowl of a food processor and return to the pan.
4. In a small skillet, heat the oil over medium heat.
5. Add the chopped garlic and cook until it starts to color, about 2 minutes, then add the parsley.
6. Pour this mixture into the soup.
7. Divide evenly among 4 warmed soup bowls and top with the cheese.

fava beans, head, shallots, garlic, thyme, hot red pepper, extra virgin olive oil, parsley, freshly grated pecorino romano

Taken from www.foodnetwork.com/recipes/mario-batali/fava-and-pecorino-soup-zuppa-di-fave-e-pecorino-recipe.html (may not work)