2 tablespoons olive oil, divided
2 large leeks, white and pale green parts only, thinly sliced (about 3 cups)
1/2 cup chopped and peeled carrot
4 1/2 cups low salt vegetable or chicken broth
2 cups shelled fresh fava beans or one 10-ounce package frozen lima beans, thawed
5 ounces green beans, trimmed, cut into 1-inch pieces or 1/2 package frozen cut green beans, thawed
8 ounces asparagus, tough ends trimmed, spears cut diagonally into one-inch pieces
2/3 cup thinly sliced fresh basil, divided
1 cup shitake mushrooms, sliced
1 tablespoon low sodium soy sauce or tamari
Heat 1 tablespoon oil in heavy saucepan over medium heat. Add leeks and carrot; saute until vegetables are tender but not brown, about 8-10 minutes. Add broth and bring to a boil. Add favas and green beans and simmer until almost tender, another 8-10 minutes. Add asparagus and 1/3 basil and simmer another 7-10 minutes, until all vegetables are tender. Remove 1/2 of the vegetables from the pot with a slotted spoon and set aside. Wih an immersion blender, puree soup until thick.
In a separate pan, heat remaining olive oil. Add soy or tamari and mushrooms. Saute until golden.
Add mushrooms, reserved vegetables and remaining basil to soup pot. Season, to taste, with salt and pepper.