Vignole ~ Spring Vegetable Stew

• servings: 4 servings
• active time: 25 minutes
• total time: 1 hour

Ingredients

6 Small Fresh Artichokes, Cleaned And Coarsely Chopped

2 Cups Freshly Podded Fava Beans

1 Medium Onion, Peeled And Diced

2 Ounces Diced Pancetta Or Prosciutto

3 Cloves Garlic, Peeled & Minced

2 Cups Fresh Podded Peas

1 Bunch Washed, Dried & Chopped Swiss Chard (About 5 Cups)

3 Tablespoons Olive Oil

1 1/2 to 2 Cups Chicken or Vegetable Broth

Salt & Pepper

1/3 Cup Chopped Fresh Mint

1/4 Cup Chopped Fresh Parsley

Extra Virgin Olive Oil

Directions

In a large saucepan, heat the oil and once hot add the onions and pancetta or prosciutto.

Cook over medium heat until the onion is soft and then add the garlic.

Cook until just fragrant, about another minute or two.

Add 1 1/2 cups of the broth and the artichokes and continue to cook for 10 minutes.

Add the fava beans and cook an additional 10 minutes before you add the peas and chopped greens.

Cook until the peas are tender crisp, another 8 to 10 minutes or so.

Add the chopped fresh herbs and season well with salt and pepper.

Serve in warm bowls with a drizzle of extra virgin olive oil.

Nutrition

• Serving Size: 2 cups
• Calories: 639
• Total Fat: 32 g
• Saturated Fat: 8 g
• Unsaturated Fat: 22 g
• Trans Fat: 0 g
• Cholesterol: 79 mg
• Sodium: 882 mg
• Total Carbohydrate: 57 g
• Dietary Fiber: 21 g
• Total Sugars: 10 g
• Protein: 37 g