Fava Bean Vegetable Soup
By Melissa's Corporate Chefs


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.