Spring Vegetable Soup

Name: Spring Vegetable Soup
Prep time: 10 min
Total time: 40 min
Yield: 6 Servings
Ingredients: 1 Tablespoons olive oil; 2 large leeks (white & pale green parts only), thinly sliced (about 3 cups); u00bd cup carrots, chopped; 4u00bd cups vegetable broth; 10-ounce package frozen baby lima beans, thawed; 5 ounces green beans, cut into 1-inch pieces; 8 ounces asparagus, cut diagonally into 1-inch pieces; u2154 cup basil, thinly sliced; parmesan cheese, optional

By Leslie Blythe Soup, Vegetarian Sautéing, Simmering

March 1, 2017

This Spring Vegetable Soup is the perfect thing to “spring clean” your diet. Fruits and Vegetables that are in-season reap the most nutritional value. This Since lima beans are difficult to find fresh, I used frozen beans. You can substitute fresh fava beans in this soup.

Prep: 10 mins
Cook: 30 mins
Yields: 6 Servings

Ingredients

1 Tablespoons olive oil

2 large leeks (white & pale green parts only), thinly sliced (about 3 cups)

½ cup carrots, chopped

4½ cups vegetable broth

10-ounce package frozen baby lima beans, thawed

5 ounces green beans, cut into 1-inch pieces

8 ounces asparagus, cut diagonally into 1-inch pieces

⅔ cup basil, thinly sliced

parmesan cheese, optional

Directions

1Heat oil in heavy 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 lima beans 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.

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