Spring Vegetable Soup
Garnish with fresh 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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