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fava-bean-and-spring-vegetable-soup-103424.json
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fava-bean-and-spring-vegetable-soup-103424.json
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{
"directions": [
"Heat oil in heavy large saucepan over medium heat. Add leeks and carrot; saut\u00e9 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."
],
"ingredients": [
"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)"
],
"language": "en-US",
"source": "www.epicurious.com",
"tags": [
"Soup/Stew",
"Bean",
"Vegetable",
"Spring"
],
"title": "Fava Bean and Spring Vegetable Soup",
"url": "http://www.epicurious.com/recipes/food/views/fava-bean-and-spring-vegetable-soup-103424"
}