This wholesome vegetarian soup from Piedmont (zuppa di fagioli e lenticchie alla Piemontese) is a nice combination of pulses and vegetables, easy to make and extremely delicious.
The recipe is adapted from Gino's Hidden Italy by Gino D'Acampo.
Ingredients:
2 garlic cloves, crushed
1 large red onion, finely chopped
2 large carrots, finely chopped
3 celery sticks, finely chopped
1 tsp rosemary
1 tsp thyme
2 bay leaves
1 l hot vegetable stock
1 x 400 g tin of borlotti beans
1 x 400 g tin cannellini beans
1 x 400 g tin green lentils
season to taste
olive oil for frying
Method:
Heat some oil in a large pan or wok over a medium heat. Add the garlic and fry gently for 1 minute, stirring frequently.
Add the onions, carrots, celery and the herbs.
Fry for 15 minutes or until softened, stirring occasionally.
Transfer into a deep saucepan and add the stock.
Bring to boil over a high heat, then reduce the heat, cover and simmer for 10 minutes.
Rinse and drain the beans and lentils, tip them into the pan.
Season with salt and pepper, bring back to the boil and simmer for 3 minutes.
Ladle the soup into warm bowls, serve and enjoy! (Best served with some nice focaccia bread)
Bon Appetit!
