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Spring vegetable soup

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Preparation Time: 10 minutes
Cooking time: 20 minutes
Energy level per serving: unknown
Saturated fat level per serving: unknown
Carbohydrates level per serving: unknown
Gi level per serving: unknown
Number of servings: 6
This recipe has been visited 6775 times
Ingredients:
 4 spring onions
 100 gm(s) bacon or ham
 200 gm(s) broad beans (frozen is OK)
 3 artichoke hearts (fresh or tinned)
 250 gm(s) fresh (shelled) or frozen peas
 2 cloves garlic
 200 gm(s) tender asparagus (or tinned)
 500 ml(s) chicken stock
 5 tbsp(s) olive oil
  salt and pepper
Italian spring soup. A treat after the winter
Cooking Steps:
You can vary this recipe according to what you have. When fresh vegetables are not available use frozen, but choose baby frozen broad beans rather than the big ones. Tinned asparagus pieces will work nearly as well as fresh.
Heat the oil in a deep pan and add the finely chopped onions and garlic and the bacon or ham. Sauté for a few minutes and then add the roughly chopped artichoke hearts and the broad beans. Add a bit more oil if it looks too dry.
When the vegetables are starting to soften but still firm pour in the stock. After about 10 minutes add the peas and the chopped asparagus and cook for a few minutes more until tender. Add a little water if you think it is needed. Check for seasoning and serve with good bread.

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