Spring Minestrone with Fresh Fava Beans & Asparagus

Spring Minestrone

with Fresh Fava Beans & Asparagus

30 MIN
2 Servings
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From the Test Kitchen

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.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    580 Cals (est.)
fresh
ingredients
Spring Minestrone with Fresh Fava Beans & Asparagus
Title
  • 3 cloves Garlic
  • 2 stalks Celery
  • 1 large bunch Parsley
  • 1 Carrot
  • 1 Lemon
  • 1 Yellow Onion
  • 1 bunch Asparagus
  • ½ lb Fresh Fava Beans
  • 1 15-Ounce Can Diced Tomatoes
  • 6 oz Ditalini Pasta
  • 3 Tbsps Vegetable Demi-Glace
  • ⅓ cup Grated Parmesan Cheese
time-saving
tips & techniques
Asparagus
Parmesan Cheese
How To: Small Dice an Onion
step-by-step
instructions
Cook Along Triangle Created with Sketch.
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.

Prepare the fava beans:
4 Prepare the fava beans:

While the broth simmers, add the fava beans to the small pot of boiling water and cook for 1 minute. Drain thoroughly rinse under cold water for 30 seconds to 1 minute to stop the cooking process. Using your fingers, break off the tip of each fava bean and squeeze the bean out of its skin; discard the skin. Set the prepared fava beans aside.

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

Spring Minestrone

Prepare the ingredients:
How To: Small Dice an Onion
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.

4 Prepare the fava beans:

While the broth simmers, add the fava beans to the small pot of boiling water and cook for 1 minute. Drain thoroughly rinse under cold water for 30 seconds to 1 minute to stop the cooking process. Using your fingers, break off the tip of each fava bean and squeeze the bean out of its skin; discard the skin. Set the prepared fava beans aside.

Prepare the fava beans:
How To: Prepare Fava Beans
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:
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