Zuppa di Legumi

Zuppa Di Legumi

 Time :1h

 

Ingredients

-1 cup dried pinto beans, sorted and soaked overnight

-1 cup dried lentils.

-½ cup dried green split peas

-1 medium red or yellow onion, diced (about ¾ cup)

-1 or 2 carrots, diced (at least ½ cup; more if you like)

-1 or 2 ribs celery, diced (at least ½ cup)

-3 cloves garlic, peeled and diced fine

-salt and pepper to taste

-1 - 2 teaspoons red pepper flakes (optional)

-10 cups cold water.

-1 teaspoon dried thyme or 1 tablespoon fresh minced rosemary leaves

-150g small soup pasta.

- a drizzle of olive oil.

  

Method:
1-Dice onion, carrots, and celery into pieces of about ¼-inch, and dice the garlic into mince.
2-In a soup kettle or Dutch oven ,heat olive oil over medium heat until it begins to shimmer.
3-Add the diced onion, carrot, celery, and garlic. Salt and pepper to taste, and sauté the vegetables until the onion is translucent but not brown (about 5 minutes).

 
4- Add the pinto beans, lentils, and splits peas. Cover with 10 cups of water.
Add thyme or rosemary, bring soup to a simmer, and simmer for an hour.
Taste soup and adjust seasoning. The beans should be soft and tender; if not, cook a bit more. Add more water if necessary.

Add pasta and stir, Cook until the pasta is done (usually 10 minutes).
Taste and adjust seasoning. Then serve, topped with optional garnish (a drizzle of extra-virgin olive oil)

  Enjoy ♥