50+ Friends Club Cookbook -- Soups and Sandwiches -- Lebanese Spring Vegetable Soup

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Lebanese Spring Vegetable Soup

From the Kitchen of: Paz
Source: A Taste of the Mediterranean

1	C	Chicken stock
1		Spanish onion, finely chopped
2	sm	Garlic cloves
2	stalks	Celery, finely chopped
		Salt and pepper
2		Leeks, topped, cleaned and thinly sliced into strips
5		Artichoke hearts, chopped
11/4	C	Shelled fava beans (or lima beans, if unavailable)
4	tbsp	Finely chopped mint
4	tbsp	Finely chopped cilantro
4	tbsp	Finely chopped flat-leaved parsley
		Cayenne pepper
		Pita bread, split in half lengthwise, toasted and torn into shreds

In a large saucepan, combine the chicken stock, onion, garlic cloves, celery and seasoning to taste. Add 1-1/2 cups of water to the pan. Bring the mixture to a boil, then reduce the heat and simmer for about 15 minutes.
Add the leeks, artichoke hearts, and fava beans, and simmer for 35 minutes or until the beans are tender. Take off the heat, and stir in the fresh herbs and cayenne to taste.
Allow the herbs to infuse in the soup for a few minutes, then serve with the shredded, toasted pita scattered over the top.