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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In large heavy-bottomed stockpot, heat 1/4 cup olive oil over medium heat. | 2. Add onion and saute until soft and translucent, 7-9 minutes. | 3. Add water and fava beans and bring to boil. | 4. Reduce heat to medium and simmer til favas are nearly tender, about 1 hour. | 5. Add potatoes and cook til nearly tender, about 12 minutes. | 6. Add cauliflower and simmer til cooked through. | 7. Remove from heat and let stand to cool 10 minutes. | 8. Pour soup into blender or food processor, or use immersion blender. Puree until smooth. | 9. Return soup to stockpot and reheat over medium heat. | 10. Add more water to bring to desired consistency. | 11. Add salt to taste. | 12. In medium heavy skillet over medium heat, heat remaining 1 TBsp olive oil. | 13. When oil is hot, add pasta and stir well (Pasta will brown quickly). | 14. Fry stirring until pasta is is consistent light brown. | 15. Remove from skillet and drain on paper towels. | 16. Ladle soup into warm bowls. | 17. Dress with additional olive oil to taste, the fried pasta, and a generous dose of pepper, and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
extra virgin olive oil	1/4	cup		-	-	-	-
extra virgin olive oil	1	tablespoon		-	-	-	-
onion	1		chopped	60.0	14.01	1.65	0.15
water	8	cups		0.0	0.0	0.0	0.0
fava bean	1/2	lb	dried	773.3759	132.1997	59.2392	3.47
potato	2		peeled diced	-	-	-	-
cauliflower floret	1 1/2	cups	chopped	-	-	-	-
pasta	2	ounces	uncooked	39.1223	5.6699	0.8732	1.3097
pepper			ground	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.