- 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)
- Heat oil in heavy large 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 favas and green beans and simmer until almost tender, about 8 minutes. Add asparagus and 1/3 cup basil and simmer until all vegetables are very tender, about 7 minutes longer. Season soup with salt and pepper. Stir in 1/3 cup basil. Ladle soup into bowls. Serve, passing Parmesan separately, if desired.