White Bean Soup With Asparagus And Peas

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1 cup dried cannellini or Great Northern beans, picked over, rinsed, soaked overnight in cold water and drained


3 quarts rich chicken stock, preferably homemade

1/2 pound farfalle pasta

1/2 pound asparagus, cut on the diagonal into 1 1/2-inch lengths

1 cup frozen baby peas

2 tablespoons minced flat-leaf parsley

1 tablespoon finely chopped mint

1 teaspoon finely chopped thyme

1 teaspoon finely chopped oregano

1 teaspoon finely grated lemon zest

1 tablespoon fresh lemon juice

Freshly ground pepper

Freshly grated imported Pecorino cheese, for serving

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