Fava Bean, Asparagus, and Pasta Soup

Fava Bean, Asparagus, and Pasta SoupRecipe
Howard L. Puckett

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.


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

Recipe from

Cooking Light

Nutritional Information

Calories 200
Caloriesfromfat 21 %
Fat 4.8 g
Satfat 1.6 g
Monofat 2.3 g
Polyfat 0.4 g
Protein 11.9 g
Carbohydrate 27.6 g
Fiber 5.5 g
Cholesterol 5 mg
Iron 2.6 mg
Sodium 481 mg
Calcium 133 mg


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


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.


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