Vignarola - cooking recipe

Ingredients

1 small leek
1 garlic clove
8 baby carrots
1/2 cup white wine
3 tablespoons olive oil
200 g shelled broad beans
200 g shelled peas
200 g green beans
salt
pepper

Preparation

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.
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.