(Soup with broad beans - Our recipe)

Time: preparation: 15 minutes ........ cooking: about 40 minutes 450 g (1 lb) frozen broad beans 2 leeks 1 fresh young onion 2 tablespoons dried chives 2 teaspoons dried bay leaves, chopped 1 400 g (14 oz) can cherry tomatoes 45 g (1 1/2 oz) raw ham 4 tablespoons extra virgin olive oil Fresh basil leaves Salt easy recipe

  Spoon measures are American spoons, that is standard cook's measuring spoons used in USA.
  The best plan is to regard 2 American teaspoons or tablespoons as 1 English teaspoon or tablespoon (eating spoons)

This recipe is very easy.
Remove the green outside leaves from leeks and clean onion. Chop onion and leeks finely and put them in a saucepan together with olive oil, cherries tomatoes with their preservation juice, bay leaves and chives. Pour in about 800 ml (28 fl oz - 3 2/3 C) cold water and bring to the boil. Add frozen broad beans and from the moment in which the soup begins boiling again, cook for about 20-30 minutes or until broad beans are tender and your soup has got the right thickness. In the last minutes of cooking add raw ham, cut into thin strips, and basil and season to taste with salt.

Note

• - This soup is very tasty if you serve it wit toasted slices of bread.
• - You can also use fresh broad beans; in this case you have to buy 900 g (2 lb) of them.

What's the right wine?
Our suggestion is: Cirò Rosa (rosé wine from Italy)

If you want to combine this dish with other ones for a complete menu,
consult our "Members-only Area".