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Lima Bean and Spring Vegetable Soup

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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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