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Broad bean, artichoke and potato soup is a traditional first course of Mediterranean cuisine. This recipe combines earthy flavors, with fresh broad beans, tender artichokes and medium potatoes. Everything is enriched by smoked pancetta, which gives it an intense flavor. The soup is seasoned with garlic, onion and chili pepper for a spicy touch, and then finished with lemon juice and fresh parsley. A flavorful dish, perfect for winter evenings.
Peel the potatoes, wash them and cut them into cubes
Remove the tougher outer leaves from the artichokes, cut them into slices or quarters, remove the 'fuzz' if there is any and soak them in water acidulated with lemon juice to prevent them from turning black
Thinly slice the onion and sauté it in the oil together with the pancetta and the garlic clove
When the garlic is golden, remove it, add the broad beans, potatoes and artichokes and let them flavor, stirring
Add about 1 liter of broth, bring to a boil, add the chili pepper and cook over medium heat, stirring occasionally, for about 45 minutes or until the vegetables are cooked
If desired, flavor with a spoonful of chopped parsley
Frying Pan
Casserole Dish
Knife
Italia
| Energy (kcal) | 72.54 |
| Carbohydrates (g) | 6.6 |
| of which sugars (g) | 1.55 |
| Fat (g) | 3.03 |
| of which saturates (g) | 0.63 |
| Protein (g) | 3.25 |
| Fibre (g) | 3.83 |
| Salt (g) | 0.11 |
This product cannot be shipped to the selected country
This product cannot be shipped to the selected country
This product cannot be shipped to the selected country
