List of Ingredients
- 1 LB. of asparagus
- 12 OZ. of spring onions
- 11 OZ. of potatoes
- shelled and skinned fava beans (about 1 c. + 6 tbsp.)
- 5 OZ. of spinach
- 2.5 OZ. of carrots (about 1/2 c. chopped)
- Bread
- Garlic
- Extravirgin olive oil
- Salt
Method
Clean the green onions, keeping some of the green parts. Remove the outer layer and the roots, then rinse the green onions and slice them. Peel the potatoes and carrots and cut them into small cubes. Peel 1 clove garlic and mince it. Clean the asparagus, cut off the tips and then cut the stalks into rounds.
Over very low heat, sauté the green onions and garlic in a saucepan with a drizzle of oil. After 5 minutes, add the chopped potatoes and carrots and the asparagus stalks. After 2-3 more minutes, salt to taste and add a quart of water. After another 10 minutes, add the fava beans and asparagus tips to the soup.
Cook for another 5-6 minutes. Clean the spinach and add it to the soup. Cook for another 2 minutes, then remove from heat. Meanwhile, toast a few slices of bread drizzled with oil in a hot oven or in a frying pan. Serve the soup either warm or hot, with the toast on the side.