Itís April in Provence and the first fava beans are being celebrated on French tables everywhere. Favas may be a favorite spring food in France but they can be found in your local supermarket, too: look for the large green pods, and pick up some of these tender, bright-green delights to use in this couldnít-be-easier, luscious soup with pasta, lemon, and freshly-grated Parmesan.
Soups are an important part of the French philosophy of eating that enables women to stay so trim. This is one recipe that you could happily live on as the pounds melt away!
1 2/3 cups fava beans removed from long outer pods
9 cups good-quality vegetable broth
1/2 package dried farfalle (bow-tie) or other pasta shapes
1 tablespoon fresh lemon juice
salt and freshly-ground black pepper to taste
1/2 cup freshly-grated Parmesan cheese
1. Boil a large pot of water and blanch the fava beans for 20 seconds, then drain and allow to cool. Slip the beans out of their skins and discard the skins.
2. Bring the vegetable broth to a boil in a soup pot and add the pasta. Cook until al dente (10 to 12 minutes), then add fava beans and lemon juice.
3. Serve immediately, passing the grated cheese at the table.