Beans soup

Name: Beans soup
Prep time: 180 min
Cook time: 150 min
Total time: 330 min
Yield: 4
Cuisine: Italian
Ingredients: 100 grams of cauliflower; 200 grams of pearled spelled; 100 grams of beans, small, red and dried; 100 grams of lentils, of Umbria; 2 Tropea red onions; 100 grams of cabbage; 60 grams of carrots; a celery stick; as needed; one potato; as needed; bread to taste; water to taste

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
pearled spelled 200 grams
beans 100 grams small, red and dried
lentils 100 grams of Umbria
Tropea onions 2 Tropea red onions
cabbage 100 grams
carrots 60 grams
celery a celery stick
dry tomatoes as needed
potatoes one potato
extra virgin olive oil as needed
bread durum wheat bread, in slices
water

Protein

14g

Carbohydrates

48g

Fat

Fiber

10g

* approximate values per serving

Information

180 minutes Total time

150 minutes Active time

Serves 4 persons

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.

Tips

When serving this great beans salad, don't forget to offer your guests a good bottle of wine too. A white wine will be perfect!

Trivia

Beans provide a good amount of vegetable proteins and at the same time prevent the increase of the levels of bad fatty acids and cholesterol in your blood.