Italian green vegetable stew
4 servings
15 minutes
Italian green vegetable stew is a bright and aromatic dish rooted in Mediterranean culinary traditions. It combines the freshness of greens with the rich flavors of artichokes, beans, and pancetta, creating a harmony of textures and aromas. Swiss chard adds a slight bitterness while fresh mint and parsley give the dish a refreshing touch. Perfectly served with crispy bread and drizzled with the best olive oil to highlight the natural flavors of the ingredients. This stew is an ideal choice for a spring or summer dinner when one desires both lightness and richness at once. Historically, such dishes were prepared in Italian rural regions using seasonal vegetables and fragrant herbs to create nutritious and tasty meals. It works wonderfully as a standalone dish or as a side to meat or fish.
1
In a large pot, heat olive oil and add finely chopped onion and diced ham. Cook for a few minutes until the onion is soft, then add minced garlic. Cook for another 1-2 minutes.
- Olive oil: 3 tablespoons
- Onion: 1 head
- Pancetta: 60 g
- Garlic: 3 cloves
2
Add 1.5 cups of broth and peeled, finely chopped artichokes and cook for 10 minutes.
- Chicken broth: 2 glasss
- Artichokes: 6 pieces
3
Add the beans and cook for another 10 minutes, then add the green peas and 5 cups of chopped chard. Cook for another 8-10 minutes until the peas are tender.
- Peeled fava beans: 2 glasss
- Green peas: 2 glasss
- Chard: 1 bunch
4
Add finely chopped mint and parsley, season with salt and pepper.
- Fresh mint: 23 g
- Chopped parsley: 0.3 glass
- Salt: to taste
- Freshly ground black pepper: to taste
5
Serve by pouring into small bowls and drizzling with good olive oil.
- Olive oil: 3 tablespoons