White Bean Soup with Asparagus and Peas – Cheryl Strasser


6 c veggie broth

1.5 c farfalle pasta

¼ lb. asparagus, cut on the bias in 1.5� lenghts

½ c. peas

1 tbsp finely chopped parsley

½ tsp finely chopped mint

1.5 tsp. Thyme and oregano

½ tsp grated lemon zest
1.5 tsp lemon juice
1 15 oz can cannellini or great northern beans
¼ onion

½ stalk celery

1 carrot

1 small bay leaf

1 sprig thyme and parsley

Pour broth into a large soup pot. Add onion, celery, carrot, bay leaf, thyme and parsely. Bring to a boil add pasta and cook until almost al dente, about 10 min. Add the asparagus and bean and cook until the asparagus is crisp tender, about 3 min. Add the peas, herbs, lemon zest and juice. Simmer 2-3 min longer until the pasta and veggies are tender. Season with salt and pepper.

4-6 servings