Legume or "Farmer's" Soup

Today we are suggesting a recipe prepared by food blogger Simona Cellauro @cucina_con_simona #cucinaconsimona

I really like this dish because it’s easy, very tasty, healthy, and above all, it lends itself to many variations based on what products you have on hand! Furthermore, it’s always perfect... for lunch or dinner and in any season. A good substitute for meat, if you feel like having a feast of iron without complicating things with alternative recipes for cooking meat, or if you just don't feel like going to the supermarket!

But be careful with broad beans and beans! They must be soaked for several hours to make the skin soft and digestible. So, to be safe, I do this: soak them overnight plus whatever time is left if I have to prepare them for the next day's lunch or dinner.

INGREDIENTS FOR 4 PEOPLE (or two generous portions)

100 g Dried broad beans

100 g Organic Borlotti beans - Antichi Granai

50 g Organic brown lentils from Sicily – Antichi Granai

50 g Red split lentils

Vegetable broth

1 White onion (for the base)

Extra virgin olive oil

Salt

TOOLS

Pot with a thick bottom*

Small saucepan with a thick bottom*

3 Bowls

*(This ensures even cooking and, in case the water dries up, nothing will stick to the bottom)

PROCEDURE

Rinse the legumes several times and divide them into the bowls as follows:

• Beans and Broad beans (after several hours of soaking);
• Brown lentils (prepared on the spot);
• Split lentils (prepared on the spot);

I lay out all the other ingredients on the counter, weighed and ready for use.

Total cooking time: 1h and 10 min

In the heated pot, I sauté the onion in plenty of oil over medium heat. When it begins to brown, I add the beans and broad beans, stirring constantly with a spoon so they don’t stick (about 10 min).

I lower the heat, add the broth, cover, and let it cook (about 1 hour)

Meanwhile

in the small saucepan, I add the brown lentils and water and let them cook (about 20 min)

when they are almost ready, I add the split lentils to cook for a few minutes. Then I turn off the heat and drain.

Returning to the main pot

once finished cooking, I turn off the heat and add the lentils. I stir a little and season with salt and other spices.

I plate it up and finish with a drizzle of raw extra virgin olive oil.

TIPS

Add toasted slices of cereal bread to this version, or replace the lentils with the “Organic red lentil, green lentil, and spelt soup"

For extra flavor, once plated, sprinkle with plenty of pepper and parmesan!

Alternatively, for a more intense flavor, during the sautéing stage you can add chopped carrot and celery! Or add one or two bay leaves while cooking in the pot.

To make the soup thicker and sweeter, add a boiled and mashed potato.

 N.B. Scale (if yours is broken or the batteries are dead, don't despair and “go by feeling!”