Spring Vegetable Stew (vignole)

Name: Spring Vegetable Stew (vignole)
Prep time: 59 min
Cook time: 59 min
Total time: 59 min
Yield: 2
Cuisine: Global
Ingredients: 6 baby leeks or 1 regular leek outer leaves removed cut into 8cm 3 inch lengths washed; 340 grams podded fresh baby broad beans; 200 grams spinach or chard picked and washed; 310 milliliters chicken stock; 2 servings extra virgin olive oil; 1 small bunch a of fresh flat leaf parsley leaves picked; 340 grams podded fresh peas; 1 small bunch a of fresh mint leaves picked; 4 slices thick slices of prosciutto; 2 servings sea salt and freshly ground black pepper; 1 small white onion peeled and finely chopped

Spring Vegetable Stew (vignole) might be just the main course you are searching for. One portion of this dish contains around 31g of protein, 24g of fat, and a total of 643 calories. This recipe serves 2. It is a good option if you're following a gluten free and dairy free diet. It will be a hit at your Autumn event. If you have an of flat leaf parsley, onion, sea salt and pepper, and a few other ingredients on hand, you can make it. To use up the mint you could follow this main course with the Mint Brownies as a dessert. From preparation to the plate, this recipe takes around 59 minutes.