You can use frozen baby lima beans (with the same delicious result) instead of the fresh favas, which are harder to find.
Recipe information
Yield
Makes 6 first-course servings
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)
Preparation
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.
Nutrition Per Serving
Per serving: calories
150; total fat
2 g; saturated fat
0.5 g; cholesterol
0
[See Nutrition Data's analysis of this recipe](http://www.nutritiondata.com/facts-C00024Favaqq0Beanqq0andqq0Springqq0Vegetableqq0Soup-08Y203R-03E30dq-01c30bb-01c308D-07G21sp-00o20cR-08410bl-0Cu10bH.html
http://www.nutritiondata.com/facts-C00024Favaqq0Beanqq0andqq0Springqq0Vegetableqq0Soup-08Y203R-03E30dq-01c30bb-01c308D-07G21sp-00o20cR-08410bl-0Cu10bH.html
?mbid=HDEPI) ›
#### Nutritional analysis provided by Bon Appétit
