This is a print preview of "Fava Bean And Spring Vegetable Soup" recipe.

Fava Bean And Spring Vegetable Soup Recipe
by Global Cookbook

Fava Bean And Spring Vegetable Soup
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  Servings: 6

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.