Spring Vegetable Soup
Garnish with fresh grated Parmesan cheese.

Servings: 6

• 1 tablespoon olive oil
• 3 cups (white and pale green parts only), thinly sliced leeks
• 1/2 cup peeled carrot, chopped
• 4 1/2 cups chicken broth
• 1 - 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
6 tablespoons freshly grated Parmesan cheese

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 cheese.

Per Serving: 177 Calories; 5g Fat (25.8% calories from fat); 2g Saturated Fat; 11g Protein; 23g Carbohydrate; 4g Dietary Fiber; 4mg Cholesterol; 704mg Sodium. Exchanges: 1 Grain(Starch); 1 Lean Meat; 2 Vegetable; 1/2 Fat.

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