White Bean Soup with Asparagus and Peas

Thanks to my friend Jeremy for this recipe! It is one of my favorite soups. It has a bright, fresh flavor with all the herbs and lemon in it. The asparagus came from the farm, and the thyme and oregano came from our own herb garden.

Asparagus is low in calories, contains no fat or cholesterol, and is very low in sodium. It is a good source of folic acid, potassium, dietary fiber, and rutin (an antioxidant).

White Bean Soup with Asparagus and Peas

• 1 c. dried cannellini or Great Northern beans, picked over, rinsed and soaked overnight in cold water, drained
• salt & pepper
• 3 qt. rich chicken stock
• 1/2 lb. farfalle pasta
• 1/2 lb. asparagus, cut on diagonal into 1 1/2" lengths
• 1 c. frozen baby peas
• 2 Tbsp. minced flat-leaf parsley
• 1 Tbsp. finely chopped mint
• 1 tsp. each finely chopped thyme & oregano
• 1 tsp. finely grated lemon zest
• 1 Tbsp. fresh lemon juice
• freshly grated pecorino cheese for serving

In large saucepan, cover beans with enough water to reach 2" above them and bring to a boil. Reduce heat to simmer for 30 minutes. Add generous pinch of salt and cook until tender, 15-20 minutes longer. Drain.

In large saucepan, bring chicken stock to boil. Add pinch of salt and pasta and cook over high heat until barely al dente, about 12 minutes. Add aparagus and beans and cook until asparagus is crisp-tender (3 mintues).

Add peas, parsley, mint, thyme, oregano, lemon zest and juice. Simmer until veggies are just tender and pasta is al dente, 2-3 mintues longer. Season with salt and pepper. Serve with cheese.