Vegetable Soup with Ricotta Cheese Toast

Steps

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1. 1
   Heat a large pan and add the jarred artichokes with the oil from the jar.
   ▶ ≈0:54
2. 2
   Prepare the leeks by removing the outer layer and green top, slicing lengthwise, and washing thoroughly to remove any grit.
   ▶ ≈1:26
3. 3
   Add the prepared leeks to the pan with the artichokes, season with salt and pepper, and cook on medium heat for 15 minutes until the leeks become soft and sweet.
   ▶ ≈2:19
4. 4
   After 15 minutes, stir in the frozen broad beans, frozen peas, and roughly chopped fresh mint leaves.
   ▶ ≈2:49
5. 5
   Pour in 1 litre of boiled water and bring to a boil. Ladle out some soup, blend it until smooth, and return it to the pot to create a creamy consistency. Season to taste.
   ▶ ≈4:18
6. 6
   Prepare the cheese spread by mixing ricotta, Parmesan, lemon zest, salt, and pepper in a bowl until smooth.
   ▶ ≈5:10
7. 7
   Slice the bread into 1 cm thick pieces and grill under the broiler until golden.
   ▶ ≈5:04
8. 8
   Spread the cheese mixture onto each hot toast, top with additional lemon zest, Parmesan, fresh mint leaves, and a sprinkle of flaked dried chili.
   ▶ ≈6:05
9. 9
   Ladle the soup into bowls and serve alongside the cheese toast.
   ▶ ≈7:10