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cannellini-chestnut-green-garlic-broth recipe

Date: Fri, 23 Apr 1999 02:35:36 -0700
From: "andy&shell" (andy.shell@virgin.net)


Green garlic is the plant before the cloves have developed. You could use a
garlic clove and 15g chopped chives instead.

Preparation: 15 minutes
Cooking: 1 hours 45 minutes
Serves 4

115g dried cannellini beans
1 large carrot, chopped
1 small leek, chopped
1 small onion, chopped
2 large sprigs fresh flatleaf parsley, stalks separated
55g green garlic, cut into 5cm pieces
60g cooked chestnuts, roughly chopped
2 tbsp white wine vinegar

1 Put the beans into a pan, cover with water and bring to the boil. Boil
rapidly for 10 minutes, cover and simmer for 112 hours until tender.

2 Meanwhile, put the carrot, leek, onion and parsley stalks into a large
pan. Cover with 700ml water, bring to the boil and simmer for 30 minutes.

Strain, returning the liquid to the pan. Discard the vegetables. Stir in
the garlic and simmer for 5 minutes.

3 Drain the beans, reserving 150ml of the liquid. Add the beans and the
liquid to the broth. Stir in the chestnuts, parsley leaves and vinegar.

Season and serve.

Taken from BBC Vegetarian magazine

kwvegan vegan