Summer broad bean and poached tomato broth
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- Abigail Donnelly
- 4
- Easy
- Carb Conscious Dairy free Fat conscious Health conscious Heart friendly
- 5 minutes
- 20 minutes
- Woolworths House Rosé 2009
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Ingredients
- 4 cups organic chicken or vegetable stock
- 1 whole head garlic
- 4 sun-kissed garden-grown or Rosa tomatoes
- 1 bulb fennel, shaved
- 1 x 140 g punnet broad beans
- Sea salt
Cooking Instructions
Place a saucepan over a high heat and add the stock. Bring to a gentle boil.
Slice the garlic head in half across the middle and add to the stock, along with the tomatoes. Simmer gently for 10 minutes then add the fennel shavings and broad beans.
Once the skin of the tomato starts to peel away and the flesh is tender, remove the saucepan from the heat.
Ladle the broth into separate bowls and sprinkle with a little salt, to taste.
TASTE’s take:
Sun-kissed garden-grown tomatoes – if you can find them – are fabulous in this recipe as their sweet flavour adds a delicious dimension to this wholesome broth.
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