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
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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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