Cannellini, Chestnut And Green Garlic Broth Recipe

• 115 gm Dry cannellini beans
• 1 lrg Carrot, minced
• 1 sm Leek, minced
• 1 sm Onion, minced
• 2 lrg Sprigs fresh flatleaf parsley, stalks separated
• 55 gm Green garlic, cut into 5cm pcs
• 60 gm Cooked chestnuts, roughly minced
• 2 Tbsp. White wine vinegar Seasoning

1. Prep 15 mins, Cooking 1 hour and 45 mins
2. 1 Put the beans into a pan, cover with water and bring to the boil.
3. Boil rapidly for 10 min, cover and simmer for 11e2 hrs till tender.
4. 2 Meanwhile, put the carrot, leek, onion and parsley stalks into a large pan.
5. Cover with 700ml water, bring to the boil and simmer for 30 min.
6. Strain, returning the liquid to the pan.
7. Throw away the vegetables.
8. Stir in the garlic and simmer for 5 min.
9. 3 Drain the beans, reserving 150ml of the liquid.
10. Add in the beans and the liquid to the broth.
11. Stir in the chestnuts, parsley leaves and vinegar.
12. Season and serve.

cannellini beans, carrot, onion, fresh flatleaf parsley, green garlic, chestnuts, white wine vinegar seasoning

Taken from cookeatshare.com/recipes/cannellini-chestnut-and-green-garlic-broth-98922 (may not work)