Italian Bean Broth
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr 35 min.
Preparation
Ingredients
for
4
- Ingredients
- 4 ½ ozs Borlotti bean (soaked overnight)
- ¼ cup olive oil
- 1 onion (chopped)
- 2 cloves garlic cloves (chopped)
- 3 potatoes (chopped)
- 3 carrots (chopped)
- 1 Leek (chopped)
- 1 stick Celery (chopped)
- 1 Tbsp tomato puree
- 14 ozs canned Tomatoes
- 5 Sage
- 5 Basil
- 8 cups vegetable stock
- salt
- freshly ground peppers
- 2 small Zucchini (chopped)
- 4 ½ ozs Broad bean
- 5 ozs peas
- To garnish
- 2 Tbsps chopped parsley
- 1 cup grated vegan cheese
Preparation steps
1.
Rinse the borlotti beans thoroughly and drain.
2.
Heat the olive oil in a large pan and gently cook the onions and garlic for about 8 minutes.
3.
Add the potatoes, carrots, leeks and celery and cook for 5 minutes.
4.
Add the tomato puree, , borlotti beans, tomatoes, sage and basil, and stir well.
5.
Stir in the stock, season with salt and pepper and bring to a boil. Cover and simmer for about 1 hour, stirring occasionally.
6.
Add the courgettes, broad beans and peas and cook for 10 minutes. Season with salt and pepper and serve sprinkled with parsley and cheese.
Fall Favorites
Get Fit!
Simple, But Good
Weeknight Dinners
Related Recipes
App Download
Recipe of the Day
Popular Cookbooks
Video of the Week
Current Recipe Search
