White Bean Soup with Asparagus and Peas

Ingredients

• 1 cup dried cannellini or Great Northern beans,soaked overnight and drained
• Salt
• 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