1 tablespoon Olive Oil
2 large Leeks, use white and pale green parts only and thinly sliced
1/2 cup Organic Carrots, peeled and chopped
4 1/2 cups Low Sodium Chicken Broth
2 cups Fava Beans shelled
5 ounces Organic Green Beans, trimmed and cut into 1 inch pieces
8 ounces Asparagus, tough ends trimmed, spears cut diagonally into 1 inch pieces
2/3 cup Basil, thinly sliced
1 Parmesan Cheese grated, to taste
Place olive 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 fava's 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.