Mushroom, Asparagus and Fava Bean Stew

2 tablespoons extra-virgin olive oil
1 cup thinly sliced leeks (white and light green parts only)
2 cloves garlic, sliced
10 ounces cremini mushrooms, quartered
3-4 ounces shiitake mushrooms, stemmed and sliced
½ cup dry white wine, such as Sauvignon Blanc
2 teaspoons chopped fresh thyme leaves
1 tablespoon chopped fresh flat-leaf parsley
2 cups vegetable broth (I recommend Imagine No-Chicken Broth)
2 to 2.5 pounds fresh fava beans, shelled, blanched and peeled
1 pound thin asparagus (woody ends broken off), cut into 1-inch pieces
Zest of 1 organic lemon
1 tablespoon fresh lemon juice
Salt and freshly ground black pepper to taste

Heat the olive oil on medium heat in a large heavy pot or Dutch oven. Add the leeks and sauté for 5 minutes. Add the garlic and mushrooms, raise the heat and cook for 5-7 minutes. Add the white wine and cook for 2 minutes, until most of the liquid has evaporated.

Add the thyme, parsley, broth, asparagus and fava beans. Bring to a boil, then reduce heat and simmer for 8 minutes. Add lemon zest and juice. Season to taste with salt and pepper, plus more lemon if desired, and serve.

Serves four