Fava Bean, Asparagus, and Pasta Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This soup uses two spring vegetables: favas and asparagus. Acini di pepe is a small round pasta often used in soups; you can substitute orzo, if you prefer. Ingredients:
4 1/2 pounds unshelled fava beans (about 2 1/4 cups shelled) |
1 tablespoon olive oil |
1/3 cup finely chopped shallots |
1/3 cup finely chopped carrot |
1/2 cup uncooked acini di pepe (about 3 ounces) |
2 tablespoons dry sherry |
4 cups fat-free, less-sodium chicken broth |
1 cup water |
1 1/3 cups (1-inch) sliced asparagus |
1 tablespoon fresh lemon juice |
1/4 teaspoon salt |
6 tablespoons grated fresh parmesan cheese |
2 tablespoons chopped fresh chives |
Directions:
1. Remove beans from pods; discard pods. Cook beans in boiling water for 1 minute. Remove beans with a slotted spoon. Plunge beans into ice water; drain. Remove tough outer skins from beans; discard skins. Set beans aside.
2. Heat oil in a medium saucepan over medium-high heat. Add shallots and carrot; sauté for 2 minutes (do not brown). Stir in pasta; sauté 2 minutes. Add sherry; cook 10 seconds or until liquid evaporates. Add broth and water; bring to a boil. Reduce heat, and simmer 6 minutes. Add beans and asparagus; cook 4 minutes or until asparagus is crisp-tender. Remove from heat; stir in juice and salt. Top with cheese and chives.
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