Fagioli con la lattuga

Name: Fagioli con la lattuga (Beans with romaine lettuce)
Yield: Makes 6 servings
Cuisine: Italy
Ingredients: 2 cups (500 ml) vegetable or meat broth; 3 tablespoons intensely fruity extra-virgin olive oil; 1 garlic clove; 2 cups (500 ml) vegetable or meat broth; 1 pound (450 g) dried borlotti (cranberry) beans, soaked and ready to cook; 1 pound (450 g) dried borlotti (cranberry) beans, soaked and ready to cook; salt; pepper; 1 pound (450 g) dried borlotti (cranberry) beans, soaked and ready to cook; 7 ounces (200 g) tomato purée; about 2 pounds (1 kg) romaine lettuce; leaves from 1 small bunch flat-leaf parsley; leaves from 1 small bunch flat-leaf parsley

Beans with romaine lettuce

Preparation info

Makes
6
servings

Difficulty
Easy

Appears in

Popes, Peasants and Shepherds

By Oretta Zanini de Vita

Published 2013

About

From the Roman Jewish tradition.

Ingredients

about 2 pounds (1 kg) romaine lettuce
leaves from 1 small

Europe
Italy
Side dish
Vegan
Gluten-free
Mediterranean

Method

Discard the outer leaves from the romaine heads and cut the remainder into strips. Chop the parsley leaves. Crush the garlic clove. Heat the broth in a pot.

Put the garlic in a saucepan with the oil. Cook over medium heat for about 5 minutes, or until the garlic has colored slightly, then discard the garlic. Add the lettuce, parsley, and a pinch each of salt and pepper and sweat over lo