
Summer Broad Bean Soup
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.
Ingredients
- Fresh broad beans
300g300g - Red cherry tomatoes
12units12units - Tubetti rigati (pasta)
200g200g - Fresh basilto taste
- Grated parmesan
1tablespoon1tablespoon - Garlic
1clove1clove - Extra virgin olive oilto taste
- Fine saltto taste
- Ground pepperto taste
Preparation
- 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.
- 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
Attention
Macronutrients (100 gr)
Attention
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 |
- Proteins3.44g·20%
- Carbohydrates11.67g·67%
- Fats0.51g·3%
- Fibers1.72g·10%