Broad Bean Stew
Serves 6.
1 kg fresh broad beans
300 g tomatoes
2 sticks of celery
2 onions, finely chopped
2 cloves of garlic, finely chopped
1 bunch of parsley, chopped
2 sprigs of rosemary
2 bunches of basil
12 slices of bread
4 tbsp of olive oil
10g of salt
pepper
- Put all the ingredients (except the bread and the oil) in a saucepan, add 50 cl of water and simmer for at least an hour, uncovered.
- Fry the bread in the oil, put a slice at the bottom of each plate and spoon the stew over it.
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