Instructions: Heat oil in heavy large saucepan over medium heat. Add leeks and carrot; saute 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.

This recipe yields 6 first-course servings.

Comments: You can use frozen baby lima beans (with the same delicious result) instead of the fresh favas, which are harder to find.

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