Vignarola

May 09, 2023May 9, 20230 3
Fresh and flavorful Vignarola recipe perfect for springtime
in Vegan

Prep

30 min

Cook

20 min

Ready In

50 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1 small leek
1 garlic clove
8 baby carrots
1/2 cup white wine
3 tablespoons olive oil
200 g shelled broad beans
200 g shelled peas
200 g green beans
salt
pepper

Nutrision Information

Servings Per Recipe
4
Calories
260
Sugar
6g
Fat
13g
Vignarola is a traditional Italian stew that is typically enjoyed in the springtime when the vegetables used in the dish are in season. This dish originated in the region of Lazio and is made with a variety of spring vegetables like artichokes, fava beans, and peas. In this version of the dish, we've used broad beans, peas, green beans, carrots, and leeks to create a fresh and flavorful stew that is perfect for a light lunch or dinner. The white wine and olive oil give this dish a rich and savory taste that is perfect for a chilly spring day.

Instructions

1.Peel and slice the leek and garlic clove.
2.Clean and slice the baby carrots.
3.In a large pot or Dutch oven, heat the olive oil over medium heat.
4.Add the leeks and garlic, and cook until softened.
5.Add the white wine and cook until it has reduced by half.
6.Add the baby carrots, broad beans, peas, and green beans.
7.Season with salt and pepper.
8.Cover and cook for about 20 minutes, stirring occasionally, until the vegetables are tender.
9.Serve hot and enjoy!

PROS

This fresh and healthy dish is packed with vitamins and nutrients thanks to the variety of vegetables.

The white wine and olive oil give it a rich and flavorful taste.

CONS

This dish requires a bit of prep work to shell and clean all of the vegetables.

It may also take a bit of time to cook all of the vegetables to tender.

HEALTH & BENEFITS

This vegan dish is an excellent source of fiber, vitamins, and minerals.
The green beans and peas are a great source of plant-based protein, while the broad beans provide a healthy dose of iron.

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