Summer Vegetables in Saffron Broth With Ricotta and

Name: Summer Vegetables in Saffron Broth With Ricotta and Toasted Baguette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup extra virgin olive oil; 12 whole peeled baby carrots, preferably with an inch of green tops left on; 2 fennel bulbs, trimmed of green tops, quartered; 2 shallots or 1 sweet onion, thinly sliced; 8 scallions, roots trimmed, cut into thirds; 8 fingerling potatoes, cut into thirds; 1 cup fresh corn kernels; 1 cup white wine; 1 large pinch saffron; 1 small pinch cayenne pepper; 2 bay leaves; 3 sprigs fresh thyme; 1 cup haricots verts or green beans; 1 cup fresh or frozen green peas; 1 pint cherry tomatoes, each halved; 3 tablespoons unsalted butter; 3 sprigs tarragon; Salt; freshly ground black pepper; 4 slices baguette, 1/2-inch thick; 1/4 pound fresh ricotta

Servings: persons

1/4 cup extra virgin olive oil
12 whole peeled baby carrots, preferably with an inch of green tops left on
2 fennel bulbs, trimmed of green tops, quartered
2 shallots or 1 sweet onion, thinly sliced
8 scallions, roots trimmed, cut into thirds
8 fingerling potatoes, cut into thirds
1 cup fresh corn kernels
1 cup white wine
1 large pinch saffron
1 small pinch cayenne pepper
2 bay leaves
3 sprigs fresh thyme
1 cup haricots verts or green beans
1 cup fresh or frozen green peas
1 pint cherry tomatoes, each halved
3 tablespoons unsalted butter
3 sprigs tarragon
Salt
freshly ground black pepper
4 slices baguette, 1/2-inch thick
1/4 pound fresh ricotta

1
For vegetables and broth: Place a 6-quart saucepan over high heat.
2
When pan is hot, add olive oil, carrots, fennel, shallots or sweet onion, scallions, potatoes and corn.
3
Reduce heat to medium-low.
4
Saute 2 minutes, then add 4 cups water, wine, saffron, cayenne, bay leaves and thyme.
5
Bring to a simmer and cook until carrots and potatoes are just tender, about 15 minutes.
6
Add haricots verts or green beans, peas, tomatoes, butter and tarragon.
7
Season to taste with salt and pepper.
8
Remove and discard bay leaves and thyme sprigs.
9
Simmer for another 5 minutes before serving, or remove from heat for up to 20 minutes, then reheat.
10
For baguette and ricotta: Grill or toast baguette slices, then spread each with ricotta.
11
To serve: Divide vegetables and broth equally among 4 bowls.
12
Garnish each with a slice of baguette and ricotta.

686

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 1/4 cup extra virgin olive oil, 12 whole peeled baby carrots, preferably with an inch of green tops left on, 2 fennel bulbs, trimmed of green tops, quartered, 2 shallots or 1 sweet onion, thinly sliced, and more.

Yes, Summer Vegetables in Saffron Broth With Ricotta and Toasted Baguette falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Summer Vegetables in Saffron Broth With Ricotta and Toasted Baguette

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions