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Soup & Stew
4 servings
5 minutes
30 minutes
Melissa's Corporate Chefs
1 tablespoon olive oil
2 large leeks, use white and pale green parts only and thinly sliced
½ cup organic carrots, peeled and chopped
4½ 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
⅔ 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 ⅓ cup basil and simmer until all vegetables are very tender, about 7 minutes longer. Season soup with salt and pepper.
Stir in ⅓ cup basil. Ladle soup into bowls. Serve, passing Parmesan separately, if desired.
