Fava Bean and Spring Vegetable Soup

Ingredients:
1 tablespoon olive oil
2 large leeks (white and pale green parts only), thinly sliced (about 3 cups)
1/2 cup chopped peeled carrot
4 1/2 cups canned low-salt chicken broth or vegetable broth
2 cups shelled fresh fava beans (from about 2 pounds unshelled) or one 10-ounce package frozen baby lima beans, thawed
5 ounces green beans, trimmed, cut into 1-inch pieces
8 ounces asparagus, tough ends trimmed, spears cut diagonally into 1-inch pieces
2/3 cup thinly sliced fresh basil
Freshly grated Parmesan cheese (optional)

Preparation:
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.
Read More http://www.epicurious.com/recipes/food/views/Fava-Bean-and-Spring-Vegetable-Soup-103424#ixzz1LEdJiEEb

Advertisements
This entry was posted in Asparagus, Carrots, Fava Beans, Soups, Vegetarian Main Dishes. Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s