One last warm soup for spring. The green veggies really impart a fresh taste and a light soup for the season.
Spring soup with fava beans, fennel, and leek (from Cafe Liz)
1 onion, chopped
canola oil, for saute-ing
1 fennel, cut into thin slices (3 cups)
1 small leek, cut into thin slices (3 cups)
2 cups peeled fava beans
4 – 6 garlic cloves
2 teaspoons salt
1/4 teaspoon fresh black pepper
1/4 teaspoon turmeric
1 1/2 teaspoons fresh basil leaves
Pour a little oil into a pot and saute the onion. Add the fennel and leek, and saute until the veggies soften. Add the fava beans and the rest of the ingredients, and top off with about a quart of water. Boil until the beans soften, about 10 minutes. Makes 4 servings.
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