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Ingredientes
- 1 Tbsp. chopped garlic
- 1 Tbsp. extra virgin olive oil
- 20 ounce frzn minced spinach, thawed squeezed dry
- 16 ounce canned fava beans, rinsed and liquid removed
- 14 1/2 ounce canned diced tomatoes with juice
- 5 c. vegetable stock, divided Salt and freshly grnd black pepper, to taste Grated Romano cheese, (optional) Or possibly extra-virgin extra virgin olive oil for garnish
Direcciones
- Makes 8 servings. VEGAN
- The classic version of this dish calls for soaking dry fava beans overnight, then washing, blanching and refreshing minced chard leaves and sterns, all of that is a bit time-consuming for lunch on the run. Here's a quicker version which's nearly as good as the original.
- In soup pot, saute/fry garlic in oil over medium heat till aromatic and translucent/soft, about 2 min. Add in spinach, half of beans, tomatoes and half of stock; simmer till spinach is tender, about 10 min.
- In food processor, process spinach mix to desired consistency. Return mix to soup pot. Add in remaining fava beans and stock. Season with salt and pepper; heat through. When ready to serve, garnish with cheese or possibly oil.
- Makes 8servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 328g | |
| Recipe makes 8 servings | |
| Calories 93 | |
| Calories from Fat 20 | 22% |
| Total Fat 2.29g | 3% |
| Saturated Fat 0.3g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 970mg | 40% |
| Potassium 483mg | 14% |
| Total Carbs 14.26g | 4% |
| Dietary Fiber 4.7g | 16% |
| Sugars 2.94g | 2% |
| Protein 6.13g | 10% |
