Here's a nice winter recipe from "Sauces & Shapes" (page 258):
MINESTRA DI FAVE (dried fava bean and pasta soup)
for the soup:
1 pound 10 ounces (750 g) dried fava beans soaked 24-48 hours (depends on age)
1 large white onion, finely chopped
4 tablespoons extra virgin olive oil
salt
Before serving:
8 ounces (225 g), or less according to taste, small pasta, such as cannolicchi or maltagliati
4 tablespoons extra virgin olive oil
6 rounded tablespoons (60 g) grated pecorino romano or other pecorino
Skin the soaked favas.
Saute the onion in the oil in a soup pot, preferably of terracotta. When the onion is transparent, add the favas and about 6 cups water or just enough to cover. Add at least 1/2 teaspoon salt and bring to a boil. Lower the heat to minimum and continue cooking, covered, until the favas have completely fallen apart, about 40 minutes to 1 hour, depending on age of the favas. Stir occasionally, adding a ladle of hot water if needed. The soup should have the consistency of a smooth porridge. Some broken fava pieces can remain.
In a separate pot cook the pasta until al dente. Drain and add to the favas in their pot. Let the flavors blend for a couple of minutes, stirring. Transfer to a warm tureen (or leave it in the pot), stir in the remaining extra virgin olive oil and the pecorino, and serve.
MINESTRA DI FAVE (dried fava bean and pasta soup)
for the soup:
1 pound 10 ounces (750 g) dried fava beans soaked 24-48 hours (depends on age)
1 large white onion, finely chopped
4 tablespoons extra virgin olive oil
salt
Before serving:
8 ounces (225 g), or less according to taste, small pasta, such as cannolicchi or maltagliati
4 tablespoons extra virgin olive oil
6 rounded tablespoons (60 g) grated pecorino romano or other pecorino
Skin the soaked favas.
Saute the onion in the oil in a soup pot, preferably of terracotta. When the onion is transparent, add the favas and about 6 cups water or just enough to cover. Add at least 1/2 teaspoon salt and bring to a boil. Lower the heat to minimum and continue cooking, covered, until the favas have completely fallen apart, about 40 minutes to 1 hour, depending on age of the favas. Stir occasionally, adding a ladle of hot water if needed. The soup should have the consistency of a smooth porridge. Some broken fava pieces can remain.
In a separate pot cook the pasta until al dente. Drain and add to the favas in their pot. Let the flavors blend for a couple of minutes, stirring. Transfer to a warm tureen (or leave it in the pot), stir in the remaining extra virgin olive oil and the pecorino, and serve.