The broad bean, artichoke, and potato soup is a typical first course of Mediterranean cuisine. This recipe combines the flavors of the land, with fresh broad beans, tender artichokes, and medium potatoes. It is enriched with smoked bacon, which gives it an intense flavor. The soup is seasoned with garlic, onion, and chili pepper for a touch of spiciness, and is then completed with lemon juice and fresh parsley. A dish rich in taste and perfect for winter evenings.
Peel the potatoes, wash them, and cut them into cubes
Remove the tougher outer leaves from the artichokes, slice them or cut them into quarters, remove the 'choke' if present, and immerse them in water acidulated with lemon juice to prevent browning
Thinly slice the onion and sauté it in oil along with the bacon and garlic clove
When the garlic is golden, remove it, add the broad beans, potatoes, and artichokes, and let them absorb the flavors while stirring
Add about 1 liter of broth, bring to a boil, add the chili pepper, and let it cook over medium heat, stirring occasionally for about 45 minutes or until the vegetables are cooked
If desired, add a spoonful of chopped parsley for fragrance
Pan
Casserole
Knife
Italia
| Energy (kcal) | 155.37 |
| Carbohydrates (g) | 6.65 |
| of which Sugars (g) | 1.93 |
| Fat (g) | 9.77 |
| of which Saturates (g) | 4.33 |
| Protein (g) | 9.27 |
| Fiber (g) | 2.7 |
| Sale (g) | 0.26 |
