Vignarola

1. 1

   Peel and dice the leek whites (the green parts will not be used). Chop the garlic finely. Peel the carrots; cut into peaces if large.

2. 2

   Simmer the wine, leek, garlic, and half a cup of water for circa 6 minutes Add the other ingredients and simmer for another 4 mins or so, or until the veggies are just cooked but still slightly crunchy. Add salt and pepper to taste. Serve in bowls with the broth.

No additional tips available.