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
Instructions
Soak the borlotti beans overnight. Boil for an hour with the bay leaf until tender. Drain.
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.
Steam the fava beans and peas, remove the pods and place in a bowl
Sauté carrots and celery in a little olive oil. Put in bowl
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.
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