Gather your ingredients!
Wash, clean and cut your leaks into 1/4 inch rough slices.
Get a large soup pot and add about 6 tablespoons of olive oil and heat on medium-low heat.
Add your leaks and continue to cook on medium-low heat until they have a transparent sheen.
Roughly mince three cloves of garlic.
Once the whites of the leeks start looking transparent add your garlic and continue to cook for about another minute or two.
Add about 2 pounds of Fava beans. I'm using canned Favas. Note: If you use frozen Favas you'll want to cook them until they float in the water that you're adding in an upcoming step!
Take 3 stems of oregano and add just the leaves.
Add 2 1/2 cups of water and bring to a boil.
Prepare to cut the fronds off your fennel. No need to make them pretty we'll be blending them shorty!
The cut fronds should look like this. Note: don't use the fennel just the fronds!
Add salt to taste.
Add the fennel fronds.
Using an immersion blender purée the soup until the biggest fronds are all broken down.
When done it will be a thick soup.
Add fresh pasta and cook until al dente. If you don't have fresh pasta I suggest cooking the pasta separately and adding it once it's cooked (otherwise it might stick to your pan while cooking.)
Serve in a bowl adding some extra olive oil and fennel fronds on the top!