Rating: 4 stars
1540 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1540
  • 5 star values: 0
  • 1,540 Ratings

Cookbook author and TV personality Joanne Weir varies the vegetables in this soothing soup with the seasons. In the spring, for instance, she'll substitute sugar snap or snow peas or fresh edamame for the frozen baby peas listed here. Since a flavorful broth is critical to a soup as simple as this, use a rich stock. If you don't have time to make your own, pick one up from a specialty food store. Warming Soup Recipes

Joanne Weir
March 2002

Gallery

© William Meppem

Recipe Summary

Yield:
8
Advertisement

Ingredients

Ingredient Checklist

Directions

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

    Advertisement
  • In a large saucepan, bring the chicken stock to a boil. Add a pinch of salt and the farfalle pasta and cook over high heat until barely al dente, about 12 minutes. Add the asparagus pieces and beans and cook until the asparagus is crisp-tender, about 3 minutes. Add the peas, chopped parsley, mint, thyme, oregano, lemon zest and lemon juice. Simmer until the vegetables are just tender and the pasta is al dente, 2 to 3 minutes longer. Season with salt and pepper. Ladle the soup into bowls and serve, passing the cheese at the table.

Make Ahead

The recipe can be prepared through Step 1 and refrigerated overnight.

Advertisement
Advertisement