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                                                                  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.

                                                                  Ingredients
                                                                  • Yes No 1 cup great northern bean
                                                                  • Yes No salt
                                                                  • Yes No 3 qt chicken stock
                                                                  • Yes No 1/2 lb farfalle pasta
                                                                  • Yes No 1/2 lb asparagus
                                                                  • Yes No 1 cup frozen baby peas
                                                                  • Yes No 2 tbsp minced flat leaf parsley
                                                                  • Yes No 1 tbsp diced mint
                                                                  • Yes No 1 tsp diced thyme
                                                                  • Yes No 1 tsp diced oregano
                                                                  • Yes No 1 tsp finely grated lemon zest
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No black pepper
                                                                  • Yes No imported pecorino cheese
                                                                  • 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.
                                                                  • 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.
                                                                  Yields: 8
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve

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