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
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cauliflower 100 grams
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spelt 200 grams
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tinned or dried beans 100 grams small, red and dried
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lentils 100 grams of Umbria
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Tropea red onions 2 Tropea red onions
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savoy cabbage 100 grams
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carrots 60 grams
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celery a celery stick
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sundried tomatoes as needed
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potatoes one potato
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extra virgin olive oil as needed
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bread durum wheat bread, in slices
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water
Start shopping
Beans from Puglia 500gr
Pottery soup plate 18 cm
black eyed beans
Mixed legume soup
Cock pottery soup plate 18 cm
Pottery Soup Bowl
Pottery Soup Plate 23 cm
Peeled dried broad beans 500gr
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
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Mince the vegetables, then sauteè them with a dash of extravirgin olive oil in a nonstick pan.
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Add the beans
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Add the lentils too
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Add the spelt to the other ingredients
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Sauteé vegetables and beans for some minutes
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Cover with water and bring to simmer. Cook for 2 hours.
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Serve with some toasted bread
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Serve your beans soup with toasted bread and raw fresh onions
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Pour a drizzle of extravirgin olive oil
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This beans soup is perfect for your winter lunches!
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