Minestra di Fave e Piselli alla Sarda (Broad Bean and Pea Soup)
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Ingredients
- 300 g frozen broad beans
- 300 g frozen peas
- 30 ml extra virgin olive oil
- 100 g spring onions, sliced
- 2 garlic cloves
- 700 ml vegetable stock
- 2 tbsp fresh mint, chopped
Nutrition (per serving)
- Calories
- 198 kcal
- Protein
- 11.1 g
- Carbohydrate
- 15.5 g
- of which sugars
- 4 g
- Fat
- 8.3 g
- of which saturates
- 1.3 g
- Fibre
- 8.7 g
- Salt
- 1.36 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a large saucepan over a medium heat, add the spring onions and cook for 4 minutes until softened. Add the garlic and cook for 1 minute.
- 2
Add the broad beans, peas and vegetable stock, bring to the boil, then simmer for 12-15 minutes until tender.
- 3
Blitz about half the soup until smooth, then stir back through for a thick, chunky texture.
- 4
Stir in most of the mint, season to taste, and scatter with the remaining mint to serve.
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