Fava Bean And Spring Vegetable Soup

Fava Bean And Spring Vegetable Soup
Fava Bean And Spring Vegetable Soup

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 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)

Directions

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.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. Learn more here.

Please describe your issue: