Ingredients:
2 small fennel bulbs, trimmed (any feathery fronds chopped and reserved)
2 celery stalks
A small bunch of green onions, trimmed
About 1 pound / 500g small zucchini
A bunch of ruby or rainbow Swiss chard
2 tablespoons / 30g butter
1 tablespoon canola or olive oil
1 quart / liter vegetable stock
Sea salt and freshly ground black pepper
3 to 5 ounces / 100 to 150g fresh shelled peas
3 to 5 ounces / 100 to 150g fresh shelled fava beans, blanched and peeled if large
2 small lettuces, such as Little Gem, shredded
2 tablespoons finely chopped mixed herbs, such as mint, lemon balm, parsley, basil, fennel fronds, and/or chives
A few fresh pea shoots (optional)

Instructions:

Chop the fennel, celery, green onions, and zucchini into small dice, keeping them separate. Tear the leaves from the chard stalks and shred them; cut the stalks into small pieces.
Heat a saucepan over medium heat and add the butter and oil. Add the fennel, celery, green onions, and chard stalks and cook gently for about 10 minutes, until soft but not colored. Add the stock and bring to a simmer. Season with salt and pepper.
Make sure your broth is simmering well and add the zucchini. Once returned to a simmer, cook for 1 minute, then add the peas and fava beans. Simmer for another 2 minutes. Check that the peas and beans are just tender, then add the lettuce and the shredded chard leaves. Simmer for another minute.
Add the chopped herbs along with any feathery fennel fronds and, if you have them, the pea shoots, then immediately remove from the heat. Check the seasoning, then ladle into warmed bowls and serve.

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