Schlagwort-Archive: broad beans

Weekly soup for Souper Sunday: Chicken, rice and broad bean soup

This is my 24th post for Debbie’s Souper Sunday

This soup is not my work, it is our sons team work. They have summer holidays and their parents still have to work. After podding all those fava/broad beans they opted for a soup. I chose the

Chicken, rice and broad bean soup

chicken, rice and broad bean soup

recipe and the boys cooked and served it for lunch. A very tasty soup, we all were pleased.

-========= REZKONV-Recipe – RezkonvSuite v1.4
Title: Chicken, rice and broad bean soup
Categories: Soup
Yield: 4 Servings


1 tablesp.   Olive oil
1     Brown onion, chopped
1 clove   Garlic, crushed
2     Bay leaves
4 sprigs   Thyme
1 1/2 liters   Chicken stock
400 grams   Chicken breast fillets, trimmed
400 grams   Sebago (starchy) potatoes, peeled and chopped, Ulrike: Gloria
65 grams   Long-grain rice
300 grams   Broad beans, blanched and peeled
      Sea salt and cracked black pepper
1/3 cup   Chopped flat-leaf parsley leaves


  Donna Hay
  Edited *RK* 07/29/2009 by
  Ulrike Westphal


Heat a large saucepan over medium heat. Add the oil, onion, garlic, bay leaves and thyme and cook for 4-5 minutes or until the onion is tender. Add stock, chicken, potato and rice, bring to the boil and cook for 10-12 minutes or until the chicken is cooked through. Remove the chicken from the pan and set aside. Cook for a further 5 minutes or until the rice is cooked and the potato is tender. Shred the chicken, return to the pan and add the broad beans, salt and pepper. Cook for a further 2 minutes or until the chicken and broad beans are warmed through. Serve soup topped with parsley. .


more recipes and entries in English

Presto Pasta Nights: Pasta with Broad Beans and Salami

Like Freya I was surfing the 22.02.2021 **, but I was looking for ways to use up broad beans in the freezer. I came across the

Orecchiette con Fave e Salame (Pasta with Broad Beans and Salami)

Pasta with Broad Beans and Salami

I used a French sheep’s cheese and an Italian-style salami for that dish. It is dimensioned for 4 servings, but it lasted only for one adult and two children. I had the portion for one person! So this dish is worth to be sent to Ruth’s Presto Pasta Nights.

-========= REZKONV-Recipe – RezkonvSuite v1.4
Title: Orecchiette con Fave e Salame (Pasta with Broad Beans and Salami)
Categories: Pasta
Yield: 4 Servings


      Salt and fresh ground black pepper, to taste
250 grams   Orecchiette pasta
400 grams   Fresh broad beans, podded
1     White onion, sliced
3 tablesp.   Olive oil
100 grams   Neapolitan salami, sliced
100 grams   Pecorino Romano cheese, grated


  by Gino D’Acampo from Good Food Live 22.02.2021 **
  Edited *RK* 05/24/2007 by
  Ulrike Westphal


1. Bring a large saucepan of salted water to the boil. Add the orecchiete and cook until al dente, around 10-15 minutes. Drain.

2. Meanwhile bring a separate pan of salted water to the boil. Add the broad beans and boil for 7-8 minutes, until tender. Drain, plunge into cold water and slip off the tough outer skin off each individual bean.

3. Heat the olive oil in a large frying pan. Add the onion and fry until golden. Add the drained broad beans and the salami.

4. Fry, stirring now and then, until the salami is crispy. Mix in the orecchiete, mixing well, and cook for 1-2 minutes, seasoning with salt and freshly ground pepper.

5. Sprinkle the grated Pecorino over the pasta mixture and serve at once.

: Level of difficulty: Easy
: Preparation Time: 10 minutes
: Cooking Time: 20 minutes


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** 21.02.2021 and not longer available

WHB #36: Broad bean & mint mash

This week Weekend Herb Blogging is travelling from Utah to New Jersey. Cate @Sweetnicks is doing the recap this week. For the German event HülsenfrüchtePulses I tried a recipe which needs mint. Mint is the easiest herb to grow, even in my garden. The pot prevents the mint to spread out into the whole garden.

Minze Kräutergarten 2006

As a child I only knew mint used as a tea, but since I’m cooking I appreciate it as a herb in my dishes. Mint agrees with poultry and (lamb) meat and fruity salads get a fresh note. I prepared a

Broad bean & mint mash

Broad bean & mint mash

-==== REZKONV-Recipe – RezkonvSuite v1.2

Title: Broad bean & mint mash
Categories: Pulses
Yield: 4 Servings

1 1/2 kg Broad beans, podded weight, 3 lb 5 oz
1 medium Potato, peeled and cut into chunks
350 ml Vegetable stock, 12 fl oz
100 ml Extra virgin olive oil, 3 1/2 fl oz
50 grams Parmesan, grated, 2 oz
Handful mint leaves, chopped

============================ SOURCE ============================
goodfood06_05Good Food Magazine, May 2006, p. 47
— Edited *RK* 06/05/2006 by

1. Bring a large pan of water to the boil, do not salt it, tip the
beans in and boil for 1 min. Drain and refresh under cold water.
Drain the beans, turn on the radio, sit back and get podding.

2. Tip the potato and stock into a pan and cook for 10 mins until
the potato is tender, then throw in the beans to heat through. Take
the pan off the heat and roughly mash everything together with most
of the olive oil. Stir through most of parmesan and mint, season to
taste and spoon into a large bowl. Make a dip in the top with the
back of a spoon and fill with the remaining olive oil, sprinkle with
the remaining parmesan and mint, and serve.

:PREP: 40 mins
:COOK: 20 mins

PER SERVING 494 kcalories, protein 27g, carbohydrate 30g, fat 30g,
saturated fat 5g, fibre 23g, sugar 5g, salt 0.54g

OR WHY NOT TRY… Eating young brow beans raw with some crumbled
pecorino cheese and olive oil.


more recipes with broad beans
more recipes and entries in English