In cold water, soak the fava beans overnight to soften. Drain
and add the beans to a pot filled with fresh cold water to cover. Add the onion
, fennel, and dissolved tomato paste. Bring to a boil. Reduce the heat to medium-low and let simmer until the beans soften and split, forming a puree, about 1 hour. Using your hands, break up the vermicelli into smaller-sized noodles. Add the vermicelli to the pot and continue to simmer
until the noodles are cooked, about 15 minutes. Season to taste with the salt and pepper. In a small bowl, combine extra-virgin olive oil, tomato paste
, and chiles and drizzle
over puree. Allow to cool to room temperature before serving with the toasted breadcrumbs scattered on top. Garnish with fennel
fronds and pepperoncino, to taste.