Fava Bean, Asparagus, and Pasta Soup


Fava Bean, Asparagus, and Pasta Soup


Quantity Ingredients
4 1/2 pounds unshelled fava beans (about 2 1/4 cups shelled)
1 tbsp 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 tbsp dry sherry
4 cups fat-free, less-sodium chicken broth
1 cup water
1 1/3 cup (1-inch) sliced asparagus
1 tbsp fresh lemon juice
1/4 tsp salt
6 tbsp grated fresh Parmesan cheese
2 tbsp chopped fresh chives


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.

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.

Serves 6.

Calories 200 (21% from fat), fat 5 g, cholesterol 5 mg, carbohyrate 27 g; fibre 5.5. g, protein 12 g, sodium 481 mg; calcium 133 mg

Source: www.cookinglight.com