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Ingredientes
- 1 Tbsp. extra virgin olive oil
- 2 lrg leeks, white and pale green parts only thinly sliced
- 1/2 c. minced peeled carrot
- 4 1/2 c. canned low-salt chicken broth or possibly vegetable broth
- 2 c. shelled fresh fava beans (abt 2 lbs unshelled (or possibly a 10-ounce pkg frzn baby lima beans, thawed)
- 5 ounce green beans trimmed, and cut into 1" pcs
- 8 ounce asparagus tough ends trimmed, and spears cut diagonally into 1" pcs
- 2/3 c. thinly-sliced fresh basil Salt to taste Freshly-grnd black pepper to taste Freshly-grated Parmesan cheese (optional)
Direcciones
- Heat oil in heavy large saucepan over medium heat. Add in leeks and carrot; saute/fry till vegetables are tender but not brown, about 8 min.
- Add in broth and bring to boil. Add in favas and green beans and simmer till almost tender, about 8 min.
- Add in asparagus and 1/3 c. basil and simmer till all vegetables are very tender, about 7 min longer. Season soup with salt and pepper. Stir in 1/3 c. basil.
- Ladle soup into bowls. Serve, passing Parmesan separately, if you like.
- This recipe yields 6 first-course servings.
- Comments: You can use frzn baby lima beans (with the same delicious result) instead of the fresh favas, that are harder to find.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 266g | |
| Recipe makes 6 servings | |
| Calories 254 | |
| Calories from Fat 38 | 15% |
| Total Fat 4.3g | 5% |
| Saturated Fat 0.78g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 69mg | 3% |
| Potassium 805mg | 23% |
| Total Carbs 38.01g | 10% |
| Dietary Fiber 15.0g | 50% |
| Sugars 3.57g | 2% |
| Protein 18.43g | 29% |
