Fava Bean And Spring Vegetable Soup
Serves: 3
Gideon Batz
1 January 1970
Based on User reviews:
45
Spice
57
Sweetness
52
Sourness
37
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1 tbsp
Olive Oil1 cup
Carrot (chopped peeled)Directions:
1
Heat oil in heavy large saucepan over medium heat
2
Add leeks and carrot; sauté until vegetables are tender but not brown, about 8 minutes
3
Add broth and bring to boil
4
Add favas and green beans and simmer until almost tender, about 8 minutes
5
Add asparagus and 1/3 cup basil and simmer until all vegetables are very tender, about 7 minutes longer
6
Season soup with salt and pepper
7
Stir in 1/3 cup basil
8
Ladle soup into bowls
9
Serve, passing Parmesan separately, if desired
10
Heat oil in heavy large saucepan over medium heat
11
Add leeks and carrot; sauté until vegetables are tender but not brown, about 8 minutes
12
Add broth and bring to boil
13
Add favas and green beans and simmer until almost tender, about 8 minutes
14
Add asparagus and 1/3 cup basil and simmer until all vegetables are very tender, about 7 minutes longer
15
Season soup with salt and pepper
16
Stir in 1/3 cup basil
17
Ladle soup into bowls
18
Serve, passing Parmesan separately, if desired