Fava Bean and Spring Vegetable Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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You can use frozen baby lima beans (with the same delicious result) instead of the fresh favas, which are harder to find. 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) |
Directions:
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.
2. Per serving: calories, 150; total fat, 2 g; saturated fat, 0.5 g; cholesterol, 0See Nutrition Data's analysis of this recipe › Nutritional analysis provided by Bon Appétit
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