Vignole Soup
Ingredients
- 1 lemon, halved
- 8 baby artichokes
- 4 fresh thyme sprigs
- 3 lb. (1.5 kg) fava beans, outer pods removed
- 8 small leeks, white and pale green parts
- 2 Tbs. extra-virgin olive oil, plus more for drizzling
- 1 bunch green onions, white and light green portions, chopped
- 6 slices prosciutto, torn into strips 1/2 inch (12 mm) wide
- 6 cups (48 fl. oz./1.5 l) chicken broth
- 1 cup (2 oz./60 g) shredded Swiss chard
- 1 cup (2 oz./60 g) shredded sorrel leaves
- 1 cup (2 oz./60 g) baby spinach leaves
- 1 cup (5 oz./155 g) fresh or thawed frozen peas
- Sea salt and freshly ground pepper
- 1/2 cup (1/2 oz./15 g) packed fresh mint leaves
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