Spring Vegetable Soup

• 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)

1. Using a big, deep pot, saute a handful of the chopped leeks and torn prosciutto slices in olive oil.
2. After a few minutes, pour in the chicken stock and bring to a boil.
3. Mix in the the rest of the ingredients.
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. Serve with crusty bread and a hunk of English cheddar.

handful, olive oil, chicken stock, beans, shelled peas, chopped spinach, chard, asparagus, hearts, mint

Taken from cooking.nytimes.com/recipes/1015656 (may not work)