Take a journey to the charming streets of Rome with this delightful Fagioli Stew, a cherished memory from our travels. Served to us on a sunny April afternoon following our exploration of the Pantheon, this dish became an instant favourite.
Since then, I’ve recreated it numerous times for friends, family, and patrons, adding my own special touch.
What you’ll need:
- 1 tablespoon of extra-virgin olive oil
- 1 large onion, finely chopped
- 3 spring onions, finely diced
- 100ml of Happy Hedgehogs lemon and garlic vinegar
- 1 teaspoon of Happy Hedgehogs Italian mixed herbs
- 1 teaspoon of salt
- 1 teaspoon of sugar
- 1 can of chopped tomatoes
- 350 ml of vegetable stock
- 1 can each of rinsed and drained chickpeas, butter beans, and kidney beans
- Grated Parmesan cheese
- Cream for garnish
How to make:
- Begin by washing and draining the beans, then lightly toss them in salt until evenly coated.
- In a large pot over medium-high heat, heat the olive oil. Add the chopped onions and cook until softened, about 3-4 minutes. Stir in the lemon garlic vinegar, Italian seasoning, and salt, ensuring the onions are fully coated.
- Add the chopped tomatoes, vegetable stock, and mixed beans to the pot. Bring to a boil, then reduce heat to maintain a lively simmer. Cover and cook, stirring occasionally, until the tomatoes begin to break down, approximately 10 minutes.
- Serve the stew with a sprinkle of Parmesan cheese and a drizzle of cream.
- Pair with garlic bread for a delightful accompaniment.
Salute!
