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.