Summer broad bean and poached tomato broth

Summer broad bean and poached tomato broth

You must be logged in to favorite a recipe.Login

Thanks for your rating!

You must be logged in to rate a recipe. Login

  • 4
  • Easy
  • Carb Conscious Dairy free Fat conscious Health conscious Heart friendly
  • 5 minutes
  • 20 minutes
  • Woolworths House Rosé 2009


  • 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.

Abigail Donnelly Recipe by: Abigail Donnelly
View all recipes

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

Social Media

Related Recipes