Fava Bean, Asparagus, and Pasta Soup

Fava Bean, Asparagus, and Pasta Soup
Photo by Howard L. Puckett

Ingredients

  • 2 tablespoons dry sherry
  • ¼ teaspoon salt
  • 2 tablespoons dry sherry
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon fresh lemon juice
  • 1 cup water
  • 1 tablespoon olive oil
  • + 19 more ingredients
    • 2 tablespoons chopped fresh chives
    • 4 cups fat-free, less-sodium chicken broth
    • 4 ½ pounds unshelled fava beans (about 2 1/4 cups shelled)
    • 1 tablespoon olive oil
    • 1 cup water
    • ½ cup uncooked acini di pepe (about 3 ounces)
    • ½ cup uncooked acini di pepe (about 3 ounces)
    • 4 ½ pounds unshelled fava beans (about 2 1/4 cups shelled)
    • 1/3 cup finely chopped shallots
    • ¼ teaspoon salt
    • 1/3 cup finely chopped shallots
    • 2 tablespoons chopped fresh chives
    • 6 tablespoons grated fresh Parmesan cheese
    • 6 tablespoons grated fresh Parmesan cheese
    • 1 1/3 cups (1-inch) sliced asparagus
    • 1/3 cup finely chopped carrot
    • 4 cups fat-free, less-sodium chicken broth
    • 1 1/3 cups (1-inch) sliced asparagus
    • 1/3 cup finely chopped carrot

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; ...

View full recipe at My Recipes

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