Spring Vegetable Soup

11 ingredients
5 steps

Ingredients

  • Handful of chopped leeks
  • Several torn slices of prosciutto
  • A few tablespoons of olive oil
  • 6 cups chicken stock, plus additional water or stock as needed
  • 1 cup peeled, blanched fava beans
  • 1 cup shelled peas
  • 1 cup chopped spinach
  • 1 cup chard
  • 1 cup asparagus
  • 8 cut-up steamed artichoke hearts
  • Chopped mint leaves (for garnish)

Directions

  1. 1
    Using a big, deep pot, saute a handful of the chopped leeks and torn prosciutto slices in olive oil.
  2. 2
    After a few minutes, pour in the chicken stock and bring to a boil.
  3. 3
    Mix in the the rest of the ingredients.
  4. 4
    Simmer soup for a few minutes, then sprinkle with salt and pepper, drizzle with olive oil and top with the chopped mint leaves.
  5. 5
    Serve with crusty bread and a hunk of English cheddar.

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