Fava Bean, Asparagus, And Pasta Soup

• 4 1/2 pounds unshelled fava beans (about 2 1/4 cups shelled)
• 1 tablespoon olive oil
• 1/3 cup finely chopped shallots
• 1/3 cup finely chopped carrot
• 1/2 cup uncooked acini di pepe (about 3 ounces)
• 2 tablespoons dry sherry
• 4 cups fat-free, less-sodium chicken broth
• 1 cup water
• 1 1/3 cups (1-inch) sliced asparagus
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon salt
• 6 tablespoons grated fresh Parmesan cheese
• 2 tablespoons chopped fresh chives

1. Remove beans from pods; discard pods. Cook beans in boiling water for 1 minute. Remove beans with a slotted spoon. Plunge beans into ice water; drain. Remove tough outer skins from beans; discard skins. Set beans aside.
2. Heat oil in a medium saucepan over medium-high heat. Add shallots and carrot; saute for 2 minutes (do not brown). Stir in pasta; saute 2 minutes. Add sherry; cook 10 seconds or until liquid evaporates. Add broth and water; bring to a boil. Reduce heat, and simmer 6 minutes. Add beans and asparagus; cook 4 minutes or until asparagus is crisp-tender. Remove from heat; stir in juice and salt. Top with cheese and chives.
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fava beans, olive oil, shallots, carrot, pepe, sherry, chicken broth, water, asparagus, lemon juice, salt, parmesan cheese, fresh chives

Taken from www.myrecipes.com/recipe/fava-bean-asparagus-pasta-soup (may not work)