A soup made with beans and cereals is a very complete and balanced meal, ideal during the winter. To prepare this soup we suggest you use the packaging of legumes and cereals that are sold ready-mixed, as the mixed vegetables of the Molino di Borgo San Dalmazzo. In particular, the soup contains, in different proportions: green and red lentils, green peas, beans (white, brown, eye, blacks, colored), green soy, beans, chickpeas and barley. You can serve the vegetable soup with croutons of bread golden in the oven.
- 240 g vegetable mix for soup (soak 12 hours before use)
- 1 carrot
- 1 celery stick
- 1 small onion
- 1 clove of garlic
- 1 carrot
- Bay leaves, oregano, pepper, red pepper, olive oil
- 80/100 g salami
1 or more hours of soaking + 5 minutes preparation + 1.30 hours cooking
Soak the Minestrone della Nonna in cold water for an hour or more. After washing, put them in a clay dish with water up to cover them completely, and aromas: garlic, onion, bay leaf, tomatoes, carrot, celery stalk. Halfway through cooking, I added more water, set of salt, adding the chilli and black pepper, oregano and olive oil. Once cooked, I put the short pasta to boil and prepared cubes of salami. I paired this fragrant dish excellent wine Cabernet Sauvignon.
FOR THIS LOVELY RECIPE, WE WAN’T TO THANK Settesfoglie blog! Visit it for more recipes and brilliant ideas!