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Spring Minestrone

with Fresh Fava Beans & Asparagus

Spring Minestrone with Fresh Fava Beans & Asparagus
Cook Time
25-35mins
Makes
2 Servings
Nutrition
We're still sourcing!
Check back soon for nutritional information.
Group 2
Est. 580 calories

Seasonal soups have been a part of Italian cuisine for millennia. Written recipes for minestrone-like soups that closely resemble this one (right down to the fava beans) have been found in cookbooks dating back to the 1st Century CE! Indeed, history has put a lot of stock in the simple flavor combinations we’re highlighting in this dish. We’re simmering fresh asparagus, hearty pasta and traditional aromatics together in a zesty tomato broth and topping them with herbs, Parmesan cheese and a little lemon juice to brighten the potage.

Spring Minestrone with Fresh Fava Beans & Asparagus ingredients
  • 3 Cloves Garlic
  • 2 Stalks Celery
  • 1 Large Bunch Parsley
  • 1 Carrot
  • 1 Lemon
  • 1 Yellow Onion
  • 1 Bunch Asparagus
  • ½ Pound Fresh Fava Beans
  • 1 15-Ounce Can Diced Tomatoes
  • 6 Ounces Ditalini Pasta
  • 3 Tablespoons Vegetable Demi-Glace
  • Cup Grated Parmesan Cheese
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a small pot of water to boiling on high. Peel and thinly slice the garlic. Small dice the celery. Pick the parsley leaves off the stems; discard the stems. Peel and small dice the onion. Peel and small dice the carrot. Using a peeler, remove the rind of the lemon, avoiding the pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon. Snap off and discard the tough, woody ends of the asparagus; cut the asparagus into 1-inch pieces on an angle. Shell the fava beans.

Start the vegetables:
2 Start the vegetables:

In a medium pot, heat 2 teaspoons of olive oil on medium until hot. Add the garlic, carrot, celery and onion; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until softened.

Make the broth:
3 Make the broth:

Add the vegetable demi-glace, lemon zest, diced tomatoes and 4 cups of water to the pot of vegetables; stir to combine and season with salt and pepper. Heat to boiling on high. Once boiling, reduce the heat to medium-low and simmer 4 to 6 minutes, or until the liquid is slightly reduced in volume.

Finish the soup:
5 Finish the soup:

Add the pasta to the pot of broth and cook 10 to 12 minutes, or until al dente (still slightly firm to the bite). Add the asparagus, half the Parmesan cheese and half the parsley (roughly chopping the leaves before adding). Season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until thoroughly combined and the asparagus is bright green. Remove from heat and stir in the juice of 2 lemon wedges.

Plate your dish:
6 Plate your dish:

Divide the finished soup between 2 bowls. Top with the prepared fava beans. Garnish with the parsley and remaining Parmesan cheese and lemon wedges. Enjoy!

Tips from Home Chefs

1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a small pot of water to boiling on high. Peel and thinly slice the garlic. Small dice the celery. Pick the parsley leaves off the stems; discard the stems. Peel and small dice the onion. Peel and small dice the carrot. Using a peeler, remove the rind of the lemon, avoiding the pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon. Snap off and discard the tough, woody ends of the asparagus; cut the asparagus into 1-inch pieces on an angle. Shell the fava beans.

2 Start the vegetables:

In a medium pot, heat 2 teaspoons of olive oil on medium until hot. Add the garlic, carrot, celery and onion; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until softened.

Start the vegetables:
Make the broth:
3 Make the broth:

Add the vegetable demi-glace, lemon zest, diced tomatoes and 4 cups of water to the pot of vegetables; stir to combine and season with salt and pepper. Heat to boiling on high. Once boiling, reduce the heat to medium-low and simmer 4 to 6 minutes, or until the liquid is slightly reduced in volume.

Finish the soup:
5 Finish the soup:

Add the pasta to the pot of broth and cook 10 to 12 minutes, or until al dente (still slightly firm to the bite). Add the asparagus, half the Parmesan cheese and half the parsley (roughly chopping the leaves before adding). Season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until thoroughly combined and the asparagus is bright green. Remove from heat and stir in the juice of 2 lemon wedges.

6 Plate your dish:

Divide the finished soup between 2 bowls. Top with the prepared fava beans. Garnish with the parsley and remaining Parmesan cheese and lemon wedges. Enjoy!

Plate your dish: