Fava Bean and Spring Vegetable Soup

• 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)

1. Heat oil in heavy large saucepan over medium heat.
2. Add leeks and carrot; saute 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.

olive oil, leeks, peeled carrot, chicken broth, fava beans, green beans, fresh basil, parmesan cheese

Taken from www.epicurious.com/recipes/food/views/fava-bean-and-spring-vegetable-soup-103424 (may not work)