MINESTRONE WITH FAVA BEANS
Source: Bugialli on Pasta by Giuliano Bugialli, 2000.

1 pound dried fava beans
6 ounces very fatty prosciutto or pancetta in one piece
3 tablespoons olive oil
12 ounces Swiss chard, large stems removed
15 large sprigs Italian parsley, leaves only
1 medium size red onion, peeled
3 quarts plus 1 cup cold water
5 large, ripe fresh tomatoes, peeled and seeded
Salt and freshly ground black pepper
1/2 pound dried short tubular pasta

Soak the fava beans in cold water overnight. Drain and peel them then rinse them in cold water again and drain.

Cut the prosciutto or pancetta into small pieces and put in a large stockpot. Add the oil and place the stockpot over low heat; saute for 5 minutes.

Coarsely chop the chard and parsley together on a board. Thinly slice the onion.

Add the chopped ingredients and onion to the pot, mix well, and add the cold water, tomatoes, and fava beans. When the soup reaches a boil, simmer, uncovered, for 1 hour, mixing with a wooden spoon every so often.

Season soup with salt and pepper to taste, then add the pasta, stir well, and cook for 9 to 12 minutes, depending on the brand, or until al dente.

Taste for salt and pepper, remove from stove, and let rest for 10 minutes before serving.