Step 1

1 Make the soup: Set a large Dutch oven or another heavy-bottomed pot with a lid over medium heat, and add the bacon or salt pork, if using (see VARIATION)

Step 2

2 Cook, stirring, until the fat has rendered and the pork is browned and crisp around the edges, about 5 minutes

Step 3

3 Increase the heat to medium-high, stir in the scallions and celery, and cook, stirring, until tender and just beginning to brown, about 3 minutes

Step 4

4 Stir in the garlic and cook just until it becomes fragrant, about 30 seconds

Step 5

5 Add the water, stock and lima beans and cover the pot

Step 6

6 Increase the heat to high and bring to a boil

Step 7

7 Uncover and add the asparagus and pasta and return the soup to a boil

Step 8

8 Cook until the pasta and asparagus are al dente, 5 to 8 minutes

Step 9

9 Decrease the heat to low and add the peas and season to taste with salt and pepper

Step 10

10 Keep the soup warm until ready to serve

Step 11

11 Make the pesto: In the bowl of a food processor, preferably mini, combine the herbs

Step 12

12 Parmesan and olive oil and process until smooth, adding a bit more olive oil, if needed

Step 13

13 To serve, ladle soup into bowls and top each with 1 to 2 tablespoons of the pesto

Step 14

14 Garnish with the reserved herbs and serve hot

Step 15

15 VARIATION: For a vegetarian version of the soup, in a large Dutch oven or another heavy-bottomed pot with a lid over medium-high heat, heat 2 tablespoons oil until it shimmers

Step 16

16 Add the scallions, celery and 1/4 teaspoon of salt and cook, stirring frequently, until tender and beginning to brown, about 3 minutes

Step 17

17 Then, proceed with the rest of the recipe above

Step 18

18 (To make the soup vegan, omit the cheese from the pesto

Step 19

19 )