Tuduu
Summer Broad Bean Soup

Summer Broad Bean Soup

@mescolabene

Today I bring you a dish I thought of because the other day my mom gave me some organic broad beans. For me, broad beans are a bit of a childhood trauma. Sitting on the couch shelling them... something that bored me immensely. Moreover, the way my mom prepared them (broken spaghetti with broad beans) I didn't like. As an adult, I realized I could prepare them differently and, above all, remove the skin that bothered me so much. So today I prepare my version of soup with broad beans... creamy, tasty, and very simple.

Difficulty: Medium
Cooking: 15 min
Preparation: 20 min
Country: Italia

Ingredients

No. Servings
  • Fresh broad beans300g
  • Red cherry tomatoes12units
  • Tubetti rigati (pasta)200g
  • Fresh basilto taste
  • Grated parmesan1tablespoon
  • Garlic1clove
  • Extra virgin olive oilto taste
  • Fine saltto taste
  • Ground pepperto taste

Preparation

  1. STEP 1 OF 2

    Cut the cherry tomatoes in half and sauté them in a pan with garlic and oil. Then add some of the shelled broad beans. Blanch the tubetti rigati and drain them very al dente into the tomatoes, then cook them like a risotto.

  2. STEP 2 OF 2

    When almost cooked, add the fresh basil and pepper. Once ready, turn off the heat and stir in the Parmesan. Plate and garnish with the remaining raw broad beans, which I love, oil, and a hint of chili pepper.

Suggestions

  • Pot

General Information

Storage notes

Fridge

More information

This recipe is perfect during the spring-summer season!

Origin

Italia, Calabria

Analysis

Lifestyles
Intolerances and allergies

Macronutrients (100 gr)

Energy (kcal)65.82
Carbohydrates (g)11.67
of which Sugars (g)2.79
Fat (g)0.51
of which Saturates (g)0.18
Protein (g)3.44
Fiber (g)1.72
Sale (g)0.01
  • Proteins
    3.44g·20%
  • Carbohydrates
    11.67g·67%
  • Fats
    0.51g·3%
  • Fibers
    1.72g·10%