Beans soup
On a cold winter's day, a bowl of hot hearty soup is great! It can warm you up as well as nourish you. Our beans soup comes from Tuscany and it's a specialty down there. Serve it with some toasted bread and, why not, with some fresh sliced onion.
Ingredients
-
cauliflower 100 grams
-
spelt 200 grams
-
tinned or dried beans 100 grams small, red and dried
-
lentils 100 grams of Umbria
-
Tropea red onions 2 Tropea red onions
-
savoy cabbage 100 grams
-
carrots 60 grams
-
celery a celery stick
-
sundried tomatoes as needed
-
potatoes one potato
-
extra virgin olive oil as needed
-
bread durum wheat bread, in slices
-
water
Start shopping
black eyed beans
Mixed legume soup
Wheat orecchiette
Almond paste
Sun-dried cherry tomatoes
Burnt wheat flour
Sun-dried zucchini rolls stuffed with Mediterranean tuna fish
Cherry peppers stuffed with Mediterranean tuna fish
Preparation
Soak the beans overnight. Cut the vegetables into dices. Keep one onion apart. In a clay pot (if you have it, otherwise a normal saucepan will be ok), sautè your vegetables together with your legumes. Cover with 1lt. water. Add salt and cook on a low heat for 90min. Set aside for one day. Before serving it, arrange some bread slices into a clean saucepan. Pour over them your soup. Heat on a medium heat. Serve with a drizzle of extravirgin olive oil.
Step by step
|
Mince the vegetables, then sauteè them with a dash of extravirgin olive oil in a nonstick pan.
|
|
Add the beans
|
|
Add the lentils too
|
|
Add the spelt to the other ingredients
|
|
Sauteé vegetables and beans for some minutes
|
|
Cover with water and bring to simmer. Cook for 2 hours.
|
|
Serve with some toasted bread
|
|
Serve your beans soup with toasted bread and raw fresh onions
|
|
Pour a drizzle of extravirgin olive oil
|
|
This beans soup is perfect for your winter lunches!
|