“Vignole” Spring Vegetable Stew

SERVES: 4

PREPARATION TIME: 15 minutes

COOKING TIME: 30 minutes

Ingredients

6 small fresh artichokes, cleaned, finely chopped and placed in lemon water
2 Cups Freshly shelled Fava Beans
2 Medium Onions, Peeled And Diced
2 ounces Diced Pancetta
3 Cloves Garlic, Peeled and Minced
2 Cups Fresh shelled Peas
1 large bunch washed, Dried and Chopped Swiss Chard
5 Tablespoons Filippo Berio Gran Cru Umbro Extra Vergin Olive Oil
3 Cups Chicken or Vegetable Broth
Salt & Pepper
1 tbs Chopped Fresh Mint
1 tbs Chopped Fresh Parsley

To Serve:

Extra Virgin Olive Oil

Method

In a large saucepan, heat the oil and add the onions and pancetta. Cook over medium heat until the onion is soft and then add the garlic and keep cooking for 1 minute.
Add 2 cups of the broth. Remove the artichokes from the lemon water and transfer them to the pot and continue to cook for 10 minutes.
Add the fava beans and cook for another 10 minutes before adding the peas and chopped greens. Cook until the peas are tender, another 10 - 12 minutes or so.
Add the chopped fresh herbs and season with salt and pepper. Serve hot with a drizzle of extra virgin olive oil and, if you like, croutons.

COOK WITH:
Gran Cru Umbro

Produced in Umbria with olives grown on the Assisi and Spoleto hills and made using Moraiolo, Leccino and Frantoio olives, this Extra Virgin Olive Oil has a green olive aroma and a fruity taste with notes of fresh grass, leaves and a hint of artichoke. With a slightly bitter aftertaste, this oil is lively, persistent and well balanced. Filippo Berio Umbro is certified PDO: Protected Designation of Origin.