RECIPE TITLE "Broad Bean Soup Recipe"
Source: Heritage of Italian Cooking,
courtesy of Cooking.com
Serves 8 --- easy
Broad beans are among the oldest foods of the Mediterranean region, and were used by the Romans in both fresh and dried forms. This is a typical Roman Easter soup, for it is around Easter time that fresh broad beans begin to appear in the vegetable markets, the most famous being the market in Campo dei Fiori. Open-air vegetable markets are popular all over Italy because the produce is fresh and prices are slightly lower than in the shops.
3 oz pancetta, chopped
1 onion, chopped
1 carrot, chopped
1 celery stalk, chopped
1/3 cup extra virgin olive oil
1 1/4 lb plum tomatoes, peeled and diced
3 oz beef (rump roast), cubed
1 1/4 lb shelled fresh broad beans
8 cups clear chicken stock
Salt and freshly ground pepper
3 slices bread, cut into small dice
In a skillet, saute the pancetta, onion, carrot and celery gently in the oil until translucent. Add the tomatoes, beef and, finally the beans. Add the stock and cook over low heat for about 30 minutes. Season with salt and pepper.
Toast the bread dice in a preheated 350 degrees F oven until golden. Serve the soup accompanied by these croutons.
Recipe reprinted by permission of Weldon Russell. All rights reserved
| Nutrition Facts
Facts per Serving
Calories: 482 Fat: 18g Carbohydrates: 51g
Cholesterol: 14mg Sodium: 325mg Protein: 29g
Fiber: 19g % Cal. from Fat: 34% % Cal. from Carbs: 42%
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