Rating: 2 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 0

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.

Ann Taylor Pittman
Recipe by Cooking Light April 2006

Gallery

Credit: Howard L. Puckett

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

200 calories; calories from fat 21%; fat 4.8g; saturated fat 1.6g; mono fat 2.3g; poly fat 0.4g; protein 11.9g; carbohydrates 27.6g; fiber 5.5g; cholesterol 5mg; iron 2.6mg; sodium 481mg; calcium 133mg.
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