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Serves pea 4 Clock icon 45 minutes
This recipe is by Neil Campbell Head Chef at Rovi. Neil says 'Vignole is an island off northern Italy, it is located north-east of Venice. I have not had the chance to visit this region yet but I was introduced to this dish while spending time in Bologna, it is somewhere in between a winter stew and a summer salad. This recipe should feed 4, cooking time is 45 minutes and you will need to prep the chickpeas (or butter beans if using alternate ingredient) the day before the cook along. I recommend reading through the entire method before the actual cook-along for best results.'

8 Farmdrop products in this recipe

£ 44 .13
8 items.

Here's how you do it

  1. To make the broth, cut the parmesan skin into 1cm chunks, add the garlic and half onion with 300ml fresh water and 300ml of chickpeas stock/liquid, in a saucepan and bring to boil and simmer for 30 mins.
  2. As your broth is cooking you can start cutting/ripping the greens and bring a pot of salted water to the boil.
  3. Remove onion and parmesan skin from the stock and set to one side. Pass the remaining broth through a sieve and add back into the pan with 200g of your cooked chickpeas.
  4. Slice the onion and further chop parmesan skin and add all back into the broth.
  5. Start to blanch greens one by one for 2 mins. When each green is cooked place into the broth. Now bring broth and all ingredients up to the boil and simmer for 1 minute, adjust the seasoning to your taste.
  6. Ladle the greens in middle of 4 warm bowls and pour over the broth, garnish with fresh mint, olive oil, good grind off black pepper and zest of preserved lemon


Ingredients - 100g dry chickpeas (if using tinned 200g) *save the water/liquid 300g - 30g Parmesan skin
- 100g asparagus, cut in to 1cm spheres - 100g courgettes, diced in to ½ cm cubes - 40g pak choi leaves, torn - 40g broccoli, cut into small florets - 120g spring cabbage, sliced

What you'll need already

  • A pinch bicarbonate of soda
  • 2 cloves garlic – *approx. 20g
  • 30g brown onion - approximately a quarter of an onion
  • salt and pepper & olive oil
  • fresh mint and preserved lemon (optional)

Suitable for

  • Vegetarians