Spring Vegetable Soup

Instructions

1. Heat a medium Dutch oven over medium heat. Add the oil to the pan and heat an additional 30 seconds. To the hot oil add the onion, carrots, fennel and 3/4 teaspoon of salt. Stir to combine. Cook, stirring often, until the vegetables are fragrant and beginning to soften, 3 to 4 minutes. Add the artichoke heart and another 1/2 teaspoon salt and stir to combine. Stir in the vegetable broth and water and nestle in the parmesan rind. Bring to a simmer and reduce the heat to maintain and gentle simmer. Cook until the vegetables are cooked and tender and the flavors have come together, about 15 minutes. Stir in the peas, spinach and remaining 1/2 teaspoon salt. Return to a simmer for 3 minutes. Serve garnished with freshly grated parmesan cheese and a drizzle of olive oil.