Spring Soup

Preparation:

Preparation: Shell both the broad beans and the peas, clean the artichokes, keeping them in water and lemon juice so that they do not turn black, cut the onions into very thin slices, the potatoes into cubes and the bacon into small pieces. Arrange the olive oil, bacon and spring onions in a large saucepan, I have mine fixed and I use the earthenware pan, the lowest and a little wider, Let these ingredients become slightly shiny and then add all the others : first the beans, then the artichokes, fresh garlic and parsley, potatoes and peas. It is advisable that the saucepan is quite large, so that things do not suffocate. Add about two glasses of water, cover the saucepan and cook slowly for an hour. When almost cooked, add the right amount of salt. Before serving this soup, sprinkle with fresh chopped parsley.