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  • Fava Bean And Spring Vegetable Soup

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    Fava Bean And Spring Vegetable Soup
    Servings: 6
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 1 Tbsp. extra virgin olive oil
    • 2 lrg leeks, white and pale green parts only thinly sliced
    • 1/2 c. minced peeled carrot
    • 4 1/2 c. canned low-salt chicken broth or possibly vegetable broth
    • 2 c. shelled fresh fava beans (abt 2 lbs unshelled (or possibly a 10-ounce pkg frzn baby lima beans, thawed)
    • 5 ounce green beans trimmed, and cut into 1" pcs
    • 8 ounce asparagus tough ends trimmed, and spears cut diagonally into 1" pcs
    • 2/3 c. thinly-sliced fresh basil Salt to taste Freshly-grnd black pepper to taste Freshly-grated Parmesan cheese (optional)

    Directions

    1. Heat oil in heavy large saucepan over medium heat. Add in leeks and carrot; saute/fry till vegetables are tender but not brown, about 8 min.
    2. Add in broth and bring to boil. Add in favas and green beans and simmer till almost tender, about 8 min.
    3. Add in asparagus and 1/3 c. basil and simmer till all vegetables are very tender, about 7 min longer. Season soup with salt and pepper. Stir in 1/3 c. basil.
    4. Ladle soup into bowls. Serve, passing Parmesan separately, if you like.
    5. This recipe yields 6 first-course servings.
    6. Comments: You can use frzn baby lima beans (with the same delicious result) instead of the fresh favas, that are harder to find.

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