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Spring vegetable stew (Vignole)
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Total Time:
50 minutes
Spring-inspired Italian vegetable stew bursting with vibrant greens.
Ingredients:
  • 4 small artichokes or violet
  • 340 g podded fresh baby broad beans
  • 6 baby leeks or 1 regular leek, outer leaves removed, cut into 8cm lengths, washed
  • 200 g spinach or chard picked and washed
  • 1 small white onion peeled and finely chopped
  • 310 ml organic chicken stock
  • 340 g podded fresh peas
  • 4 thick slices quality prosciutto
  • 1 small bunch fresh mint leaves picked
  • 1 small bunch fresh flat-leaf parsley leaves picked
Instructions:
  • Prepare the artichokes by cooking in salted water until tender, then peeling back outer leaves and removing the choke. Cut hearts into quarters. Blanch broad beans and leeks until tender, and spinach or chard until wilted. In a large saucepan, sauté onion, add chicken stock, peas, and simmer with prosciutto slices. Add leeks, spinach, artichokes, and beans, simmer for 10 more minutes. Season with salt, pepper, herbs, and olive oil before serving. Enjoy this delightful stew over cooked pasta or with asparagus.

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