1.0GABRIELLA GANUGIhttps://www.gabriellaganugi.com/enStaffhttps://www.gabriellaganugi.com/enString beans with garden vegetables - GABRIELLA GANUGIrich600338<blockquote class="wp-embedded-content" data-secret="ntyVmNZi1s"><a href="https://www.gabriellaganugi.com/en/string-beans-with-garden-vegetables/">String beans with garden vegetables</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://www.gabriellaganugi.com/en/string-beans-with-garden-vegetables/embed/#?secret=ntyVmNZi1s" width="600" height="338" title="“String beans with garden vegetables” — GABRIELLA GANUGI" data-secret="ntyVmNZi1s" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script type="text/javascript">
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https://www.gabriellaganugi.com/wp-content/uploads/2020/07/IMG_1481-scaled.jpg25601920Serves 4 Ingredients 2 lbs string beans 1 onion 1 carrot 1 celery stalk 4 ripe tomatoes 1 tsp finely diced parsley 1 cup of vegetable broth extra virgin olive oil salt and pepper Dice all vegetables except for the string beans into 1/3 inch pieces. Clean the string beans by removing the ends. Put vegetables and string beans in the casserole. Cover the vegetables with 2 parts olive oil and 1 part vegetable broth. Cook slowly on a low flame for about 30-40 minutes with the lid on. Stir every once in a while, with a wooden spoon.