Artichoke soup

with beans and peas

For 4 servings

1.5 kg of fresh broad beans

3 tbsp olive oil

1 onion

6 artichoke hearts (fresh or from the jar)

200 g peas (fresh or frozen)

8 basil leaves

salt

pepper

freshly grated pecorino

Preparation time: approx. 30 minutes
plus cooking time: approx. 1 hour, 10 minutes

Per serving approx. 285 kcal / 1193 kJ 11 g E, 11 g F, 33 g KH

1  Remove the beans from the shells. Heat the olive oil in a stock pot. Peel the onion, cut into thin rings and fry in the oil until golden brown. Quarter the artichoke hearts, peel out fresh peas. Wash the basil leaves. Add the beans, artichoke hearts, peas and basil leaves to the onion. Reduce the heat and let simmer for about 10 minutes, stirring occasionally.

2  Cover everything with water, raise the temperature and briefly bring the soup to the boil. Reduce the heat again and let the soup simmer for about 1 hour until it becomes creamy and the beans disintegrate. Stir frequently during this.

3  Season with salt and pepper and serve sprinkled with cheese.

TIP

The beans are easier to remove from their shells if you briefly blanch them in boiling salted water beforehand.