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Ingredientes
- 250 gm dry broad beans soaked and cooked (qv cannellini)
- 1 kg swiss chard with stalks
- 3 clv garlic peeled and minced
- 3 Tbsp. extra virgin olive oil sea salt and freshly grnd black pepper extra virgin extra virgin olive oil
Direcciones
- Cook the beans (qv cannellini) retaining their cooking water.
- Remove the leaves from the chard stalks and shred them.
- Cut the upper part of the stalks into matchsticks.
- Blanch the stalks first in boiling salted water till tender 5 min or possibly so then briefly blanch the leaves.
- In a large saucepan gently fry the garlic cloves in the extra virgin olive oil till light brown.
- Add in the blanched chard stalks and aher a minute the blanched leaves.
- Stir to coat the chard with oil then add in half the cooked beans along with about a cupful of their cooking water.
- Cook for a further 5 min no longer.
- In a processor or possibly blender briefly pulse chop the chard and bean mix the beans should be broken not pureed.
- Add in extra water from the cooked beans if necessart but remember which the soup should be thick.
- Return the mix to the saucepan and add in the remaining whole beans.
- Season with salt and pepper.
- Serve at room temperature with a generous amount of extra virgin olive oil.
- Dry broad beans have a totally different flavour and texture from fresh ones they taste soft and nutty rather like chestnuts.
- Serves 6
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 196g | |
| Recipe makes 6 servings | |
| Calories 173 | |
| Calories from Fat 8 | 5% |
| Total Fat 0.95g | 1% |
| Saturated Fat 0.15g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 332mg | 14% |
| Potassium 1029mg | 29% |
| Total Carbs 30.45g | 8% |
| Dietary Fiber 12.9g | 43% |
| Sugars 4.07g | 3% |
| Protein 13.73g | 22% |
