Italian Bean Broth
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(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.
