Spring Vegetable Soup
|Globe artichokes||3 Small|
|Young spinach||1⁄4 Pound (Tender Ones)|
|Smoked bacon slices||3|
|Dry red wine||1⁄2 Cup (8 tbs)|
|Very young fava beans||1 1⁄4 Pound, shelled and skinned|
|Fresh young tender peas/Frozen peas / petit pois||1 3⁄4 Cup (28 tbs)|
|Extra virgin olive oil||6 Tablespoon|
|Black peppercorns||To Taste|
|Thick french bread slices/Coarse white bread||5 (To Serve, Hot)|
1 Trim and wash the vegetables.
2 Remove the outer leaves of the artichokes.
3 Cut the remaining, inner parts lengthwise into thin slices.
4 Do not use canned artichokes, it is better to substitute tender green asparagus tips.
5 Shred the spinach and the escarole.
6 Chop the onion finely.
7 Cut the bacon into small dices.
8 In an enameled cast iron casserole or a heavy bottomed stainless steel saucepan, heat 3 tbsp oil.
9 Add the onion and bacon and fry over low heat, stirring.
10 Gradually pour in the wine, stirring constantly.
11 Cook, uncovered until the wine has evaporated.
12 Add the beans and artichokes, stir briefly.
13 Pour in 6 1/2 cups cold water.
14 Add 1-1 1/2 tsp salt and 5 black peppercorns.
15 Bring to a boil over moderate heat.
16 Lower the heat, cover, and simmer gently for 45 minutes.
17 Add the peas and leaf vegetable.
18 Simmer for another 15-20 minutes.
19 Serve in individual soup bowls, along with slices of French bread or coarse white bread.