Vignarola (Roman Spring Vegetable Stew with Broad Beans and Peas)
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Ingredients
- 300 g frozen broad beans
- 250 g frozen peas
- 400 g tinned artichoke hearts, drained
- 100 g spring onions, sliced
- 40 ml extra virgin olive oil
- 200 ml vegetable stock
- 2 tbsp fresh mint, chopped
Nutrition (per serving)
- Calories
- 247 kcal
- Protein
- 12.8 g
- Carbohydrate
- 17.3 g
- of which sugars
- 4.1 g
- Fat
- 10.7 g
- of which saturates
- 1.6 g
- Fibre
- 13 g
- Salt
- 1.37 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 3-4 minutes until softened.
- 2
Add the artichoke hearts and cook for 2-3 minutes, then add the broad beans, peas and vegetable stock.
- 3
Bring to a simmer and cook for 12-15 minutes until the broad beans are tender.
- 4
Stir through most of the mint and season to taste.
- 5
Scatter with the remaining mint to serve, with crusty bread if you like.
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