Big Bold Flavors with a modern approach to a Tuscany soup! This recipe is will impress!
Ingredients
1/2 cup dried borlotti beans
1 Bay Leaf
4 cups Organic Vegetable Broth
5 medium potatoes, , diced
1 inch piece of fresh ginger, minced
11 oz. fresh fava beans in their pods
11 oz. fresh peas in their pods
Extra Virgin Olive Oil
2 Organic Celery stalks, peeled, diced
1 Organic Carrot, peeled, diced
Salt and Pepper
How To Make
1
Soak the borlotti beans overnight. Boil for an hour with the bay leaf until tender. Drain.
2
Bring vegetable broth to a boil. Add and boil diced potatoes till tender. Add grated ginger, salt and pepper. Use immersion blender to make puree. Put aside.
3
Steam the fava beans and peas, remove the pods and place in a bowl
4
Sauté carrots and celery in a little olive oil. Put in bowl
5
Ready to assemble. Ladle potato puree in a soup bowl. Add a layer of carrots and celery, then a layer of fava and peas and finish with borlotti beans. Garnish with fresh fennel. Pour yourself a glass of Portalupi Arneis.
