Ingredients
- 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
Directions
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.
