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Cannellini, Chestnut and Green Garlic Broth

115 g Dried cannellini beans
1 lg Carrot; chopped
1 sm Leek; chopped
1 sm Onion; chopped
2 lg Sprigs fresh flatleaf parsley; stalks separated
55 g Green garlic; cut into 5cm pieces
60 g Cooked chestnuts; roughly chopped
2 tb White wine vinegar
Seasoning


Prep 15 mins, Cooking 1 hour and 45 mins


1 Put the beans into a pan, cover with water and bring to the boil. Boil rapidly for 10 minutes, cover and simmer for 112 hours until tender.


2 Meanwhile, put the carrot, leek, onion and parsley stalks into a large pan. Cover with 700ml water, bring to the boil and simmer for
30 minutes.


Strain, returning the liquid to the pan. Discard the vegetables. Stir in the garlic and simmer for 5 minutes.


3 Drain the beans, reserving 150ml of the liquid. Add the beans and the liquid to the broth. Stir in the chestnuts, parsley leaves and vinegar.


Season and serve.


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