Ingredients

· 200 g green beans

· 200 g peas

· 4 artichoke hearts

· 4 carrots

· 3 turnips

· 2 leeks

· 2 potatoes

· 2 tomatoes

· Oil

· Butter

· Pepper

· Salt

First we proceed to wash and chop all vegetables, except peas and beans. In the case of carrots, and potatoes, we also have to peel them.

Then we put two liters of water to boil with a dash of olive oil and salt. Once boiling add all the vegetables and went down to very low heat.

We cook the vegetables for two hours, so that they will remain soft. Once cooked, add a little butter to the soup and season with salt and pepper to taste.

Serve hot.