Fava Bean, Asparagus, and Pasta Soup

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.

Yield: 6 servings (serving size: about 1 1/3 cups soup, 1 tablespoon cheese, and 1 teaspoon chives)

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

Preparation

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.

Nutritional Information

Calories:

200 (21% from fat)

Fat:

4.8g (sat 1.6g,mono 2.3g,poly 0.4g)

Protein:

11.9g

Carbohydrate:

27.6g

Fiber:

5.5g

Cholesterol:

5mg

Iron:

2.6mg

Sodium:

481mg

Calcium:

133mg