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Fava Bean And Spring Vegetable Soup


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Fava Bean And Spring Vegetable Soup 0 Picture


  • 1 tablespoon olive oil
  • 2 large leeks, white and pale green parts only thinly sliced
  • 1/2 cup chopped peeled carrot
  • 4 1/2 cups canned low-salt chicken broth or vegetable broth
  • 2 cups shelled fresh fava beans (abt 2 lbs unshelled) (or a 10-oz pkg frozen baby lima beans, thawed)
  • 5 ounces green beans trimmed, and cut into 1" pieces
  • 8 ounces asparagus tough ends trimmed, and spears cut diagonally into 1" pieces
  • 2/3 cup thinly-sliced fresh basil
  • Salt to taste
  • Freshly-ground black pepper to taste
  • Freshly-grated Parmesan cheese (optional)


Servings 6


Step 1

Heat oil in heavy large saucepan over medium heat. Add leeks and carrot; sauté until vegetables are tender but not brown, about 8 minutes.

Add broth and bring to boil. Add favas and green beans and simmer until almost tender, about 8 minutes.

Add asparagus and 1/3 cup basil and simmer until all vegetables are very tender, about 7 minutes longer. Season soup with salt and pepper. Stir in 1/3 cup basil.

Ladle soup into bowls. Serve, passing Parmesan separately, if desired.

This recipe yields 6 first-course servings.

Per serving: calories, 150; total fat, 2 g; saturated fat, 0.5 g; cholesterol, 0.

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