• 1 Tbspn of extra virgin olive oil
• 2 large onions, chopped
• 6 1/2 cups of homemade chicken stock or vegetable stock
• 1 cup of carrots peeled and chopped
• 2 cups of fresh fava beans, shelled
• 2 cups of fresh green beans cut into pieces
• 2 cups of fresh asparagus (tough ends trimmed), spears cut diagonally into one inch pieces
• 1/2 cup of fresh basil leaves, chopped
• fresh parmesan cheese for garnish

Place olive oil in heavy large saucepan over medium heat. Add onions and carrots; sauté until vegetables are tender but not brown, about 8 minutes. Add stock and bring to boil. Add fava beans and green beans and simmer until almost tender, about 8 minutes. Add asparagus and fresh basil and simmer until all vegetables are very tender, about 7 minutes longer. Season the soup with salt and pepper. Ladle soup into bowls. Sprinkle with fresh Parmesan cheese if desired. Serves 4.