INGREDIENTS
METHOD
- Prepare the vegetables:
- Wash and dry the fresh produce.
- 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.
- 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.
- Cook the soup:
- Heat 2 tsp of olive oil in a soup pot.
- Add the garlic, carrot, celery and onion; season with salt and pepper.
- Cook, stirring occasionally, 3 to 5 minutes, or until softened.
- Add the vegetable demi-glace, lemon zest, diced tomatoes and 4 cups of water to the pot.
- Stir to combine and season with salt and pepper.
- Heat to boiling then reduce the heat to medium-low and simmer about 5 minutes, or until the liquid is slightly reduced in volume.
- Add the pasta to the pot of broth and cook 10 to 12 minutes, or until al dente.
- Add the asparagus, fava beans and half of the Parmigiano cheese.
- Season with salt and pepper.
- Cook, stirring occasionally, 1 to 2 minutes, until the asparagus and fava beans are bright green.
- Remove from heat, add the parsley leaves and stir in the juice of 2 lemon wedges.
- Garnish with the parsley and remaining Parmigiano cheese and lemon wedges.
RECIPES
plantook