Back home. After a wonderful weekend in Treviso with all the family gathered for Angela’s birthday.
One thought, legumes to be soaked for the next day.
Soups time.
Cicerale chickpeas, Controne beans and Ustica lentils.
I also added mixed pasta but of course they are more than enough.
Forget about it, a goodness!
Ingredients:
250g of Cicerale chickpeas
300g of Controne beans
200g of Ustica lentils
Mixed pasta
Extra virgin olive oil
Salt
Pepper
Celery
Carrot
Onion
1 litre of vegetable broth
1 piece of Parmigiano Reggiano crust
Fresh ginger
Bay leaves
Oregano
– Soak the chickpeas and dried beans the night before (or anyway for 10-12 hours)
– Rinse them in cold water the morning after.
– Fry the celery, carrot and onion and add then also all the legumes, including lentils, to brown.
– Add then abundant vegetable broth and the parmigiano crust into pieces, that will soften when cooking together.
– Peel the ginger and incorporate it, grated or sliced (which you will then remove), along with a few bay leaves and some oregano.
– Cook until legumes are ready but not too soft, more or less for an hour and a half, then add the mixed pasta to taste towards the end of cooking.
– Serve with a little olive oil.
