INGREDIENTS
1 kg of fresh fava beans, ½ kg of fresh peas, a bunch of asparagus, 2 carrots, 2/3 zucchini, 2 leeks, salt, extra olive oil, a shallot or onion, a few basil or mint leaves or marjoram, parmesan (optional).
PROCEDURE
Extract the fava beans and peas from the pods, add to the vegetables cut into pieces in a pan and cook for half an hour with a liter of water, salt halfway through cooking. Thinly slice the shallot (or onion) and let it dry gently in a little oil. Add the basil or other flavor with the heat off and season the soup, if desired, complete the dish with grated Parmesan cheese.
