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Spring Minestrone Fill 1 Created with Sketch.

with Fresh Fava Beans & Asparagus

  • Group Created with Sketch.
    Time
    25-35 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    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.

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
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
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

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
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: