When the weather warms and fresh vegetables reappear at your local farm stand, try this delicious soup. Thyme's light mint flavor seasons the spring vegetables perfectly.
Heat oil in 5-quart Dutch oven or saucepot on medium-high heat. Add leeks, carrots and celery; cook and stir 5 to 6 minutes or until vegetables soften. Add stock, parsley, basil and thyme. Bring to boil. Reduce heat to medium-low; simmer, uncovered, 20 minutes
Stir in fava beans, asparagus, chickpeas, peas and green beans. Cook 5 minutes or until vegetables are tender-crisp. Add mint flakes. Season to taste with sea salt and freshly ground pepper, if desired
To serve, ladle into soup bowls. Sprinkle with grated Parmesan cheese, if desired
Test Kitchen Tip:
•Prepare as directed, using frozen fava or lima beans, thawed, in place of the fresh fava beans.
•Sprinkle with freshly grated Parmesan cheese, if desired.
This recipe was created by Cat Cora, Bon Appétit Executive Chef.