Pasta and Bean Soup

By dfarber

Ingredients

• Vegetable Stock:
• 2 stalks celery, chopped
• 2 leeks, washed well and chopped
• 3 carrots, washed and chopped
• 1 sprig fresh rosemary
• Fresh sage
• 1 Sprig parsley
• 1 tomato, chopped
• 1 bay leaf
• 10 peppercorns
• 6 cups cold water
• Soup:
• 3 pounds fresh fava beans (about 1 1/2 cups shelled)
• 3 pounds fresh lima beans (about 1 1/2 cups shelled)
• Salt and freshly ground pepper
• 1/2 pound thin spaghetti, broken into thirds
• 3 fresh plum tomatoes, peeled, seeded, and chopped
• Fresh mint leaves, for garnish
• Fresh basil leaves, for garnish

Preparation

Step 1

1. In a large pot, combine all stock ingredients. Simmer, uncovered, over low heat for 1 hour. Strain, pressing on vegetables to extract juices. Discard vegetables and set liquid aside.
2. Blanch fava beans for 30 seconds and pop them out of their skins;set aside. If favas are young and tender, they'll require very little further cooking
3. Pour stock into a large saucepan over medium heat. Add limas and bring to a simmer. Cook until beans are tender, about 15 minutes. Season with salt and pepper. Bring liquid to a boil and add pasta; cook until al dente. In the last minute of cooking, add tomatoes and favas.
4. Roll mint and basil leaves tightly and slice thin, to achieve a fine chiffonade; ladle soup into bowls and garnish with a generous pinch.