Jul 012010
 
Ingredients

1 teaspoon olive oil
1 cup chopped onions
1 cup sliced carrots
2 cups fresh baby broad beans
3 cups homemade vegetable stock
2 cups chopped fresh spinach
salt and pepper

Method

Heat oil in large saucepan over medium heat. Saute the onions for 2 minutes. Stir in the carrots and beans. Pour in the stock, bring to the boil, reduce heat and simmer for 20 minutes or until carrots are tender. Add the spinach, salt, pepper and simmer 5 minutes longer.

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