View source for Lima Bean and Spring Vegetable Soup

==Info==
'''Cook Time''': 

'''Serves''': 

== Ingredients ==
* 1 tablespoon [[olive oil|olive]] or [[vegetable oil]]
* 2 white [[onion]]s, chopped (about 3 cups)
* ½ cup [[carrot]], chopped and peeled
* 4½ cups canned low-salt [[chicken broth]] or [[vegetable stock|vegetable broth]]
* 1 (10-ounce) package frozen baby [[lima bean]]s, thawed
* 5 ounces [[green bean]]s, trimmed, cut into 1-inch pieces
* 1 (14.4-ounce) can [[asparagus]], drained, or ¼ (2.5 pound)
* bag [[frozen asparagus]]
* ⅔ cup thinly sliced fresh [[basil]], or 1 tablespoon dried basil
* freshly grated [[Parmesan cheese]] (optional)

== Procedures ==
1.Heat oil in large heavy saucepan over medium heat. Add onions and carrot; cook until vegetables are tender but not brown, about 8 minutes.

2.Add broth and bring to boil. Add lima beans and green beans and simmer until almost tender, about 8 minutes.

3.Add asparagus and ⅓ cup basil and simmer until all vegetables are tender, about 7 minutes longer.

4.Season soup with salt and pepper to taste. Stir in basil. Ladle soup into bowls. Top with Parmesan cheese, if desired.






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[[Category:Vegetarian Recipes]]
[[Category:Soup Recipes]]
[[Category:Lima bean Recipes]]
[[Category:Green bean Recipes]]
[[Category:Asparagus Recipes]]
[[Category:Basil Recipes]]
[[Category:Parmesan cheese Recipes]]