I love simple dishes that are filled with delicious vegetables. This is a late spring, early summer soup when all the vegetables are available. It reminds me of some soups my mom made when I was a child with everything that was growing in the garden.

I was debating if I should call this a stew or a soup, I guess it can be called both. If you like artichokes and in the mood for some greens, this would be perfect. You can replace the lima beans with fava beans and kale with spinach or some leafy greens as well.

This soup cooks quite fast, the longest process would be the trimming of the artichokes.

You can serve this soup with toasted baguette slices and shaved parmesan on top. I kept it simple and it was just what I wanted for lunch.

Ingredients for 2

• about 10-12 baby artichokes, trimmed and cut in quarters or halves depending on the size of the artichokes
• 1/2 yellow onion, finely chopped
• 1 scallion, chopped
• 1 garlic cloves, crushed
• 2 tbs olive oil
• 1 cup peas (fresh or frozen)
• 1 cup lima beans
• 2 cups baby kale or spinach
• vegetable broth
• salt and pepper to taste
• some toasted baguette (if desired)

Preparation

Trim artichokes and place them in a container filled with water and lemon juice, so they will keep their color and won’t darken.

In a pot, heat olive oil. Add onions and scallion, soften them, then nd add garlic. Add artichokes, peas and beans. Stir well and let cook until fragrant. Add broth and let simmer for about 15-20 minutes until all the vegetable are tender but not overcooked. Add kale and cook for another extra 5 minutes.

Serve hot, drizzle with olive oil and fresh black pepper.