Festa Monini: colors, sounds and tastes of Umbria

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Broad bean and Lemon Soup

Medium
75 MIN

Ingredients

FOR 4 SERVINGS
Fresh broad bean
500 g
Small potatoes
4
Onion
2
Carrots
2
Pumpkin
1 slice (250 g)
Garlic
2 cloves
Turmeric
1 tea spoon
Peeled tomatoes
1 can
Vegetable broth
1 l
Untreated lemons
2
Extra Virgin olive oil
as needed
Salt
as needed
Pepper
as needed

Preparation

  1. Wash the broad beans Clean and wash the green vegetables. Cut the potatoes and pumpkin into cubes, slice the onion and slice the carrots.
  2. In a large saucepan put three or four tablespoons of Extra Virgin olive oil and crushed garlic, allowing it to colour, then add tomatoes and turmeric. Mix.
  3. Add potato and pumpkin cubes. Add salt and pepper. Stir and when everything is well mixed add the vegetable broth and broad beans. Cook over medium heat until the vegetables are dissolved.
  4. Meanwhile, cut the lemon into thin round slices. Ten minutes before removing from heat, add the lemon slices to the soup.

A little extra

A trickle of extra virgin olive oil as soon as the soup is ready or once it has been dished up, always completes a good soup. Perfect Monini Granfruttato