"Simplicity is the ultimate sophistication" LdV

Monday, 6 April 2015



For me, minestrone soup can be a little bit heavy sometimes. I wanted to concoct one for the nutritious and healthy notes this Italian soup have but I could not find my happiness on any recipes I read on the web or in books. After several attempts, I came with this recipe from a French food blog called Chef Nini. Her soup was easy, tasty and light. It was a hit. I have slightly changed it of course and now it is definitely an easy-peasy recipe ! 
Flageolets beans are a variety of kidney-shape French beans, a little bit like red beans but with a creamy taste.

Wine pairing : Valle d'Aosta Fumin (Red) from Valle d'Aosta.

A quick glance in your kitchen...

In your fridge

In your cupboard
Echallion shallots
Flageolets beans
Vegetable stock

Serves 8
100g 3,5 oz of tagliatelle
2 carrots (cubed)
1 celery (cubed)
2 Echallion shallots (cubed)
400g 14 oz of flageolets beans(drained)
250g 8,7 oz of passata
1,5 L 52,5 oz of boiling water
1 vegetable stock
100g 3,5 oz petits-pois (or garden peas)

In a large saucepan, fry the shallots with the carrots and celery in a little bit of olive oil for 2 minutes.
Add the flageolets, garden peas, passata, boiling water and the stock. 
Cover and cook for 20 minutes.
Crushed a little bit the tagliatelle and add them to the soup.
Cook for a further 5 minutes.
Miam yummy, it’s ready! 

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