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 ♥

Chicken Lemon Soup with Orzo Pasta

 Chicken Lemon Soup with Orzo Pasta

Chicken Soup filled with vegetables, orzo pasta fresh herbs, the juice of lemon and topped off with fresh Parmesan cheese.

Serves 8

Ingredients
-1 boneless, skinless chicken breast(300g).
-2 large onions, quartered.
-4 stalks of celery with leaves, roughly chopped.
-3 large carrots, peeled and roughly chopped.
-4 large cloves of garlic, peeled and smashed.
-1 small lemon, sliced and seeds removed.
-2 bay leaves.
-1 Tbsp black pepper
-1/2 Tbsp salt
-8 cups cold water
-1 cup orzo pasta.
-1 large handful of fresh spinach, stems removed and roughly chopped. 
-Optional:¼ cup Parmesan Cheese, for garnish.

 Method:

1-Place all ingredients in Dutch Oven except for the spinach and orzo pasta.

 
2-Cover and simmer over medium - low heat for 2 hours or until the chicken begins to fall apart.

 

3- Carefully remove the chicken to a plate to cool slightly.
4-Remove the cooked carrots to a separate plate with a slotted spoon.
5-Carefully pour the broth through a strainer to remove the onions, celery, parsley and bay leave, then return it to the Dutch Oven.
6- Cook the pasta, rinse and set aside.

 
7-Chop the carrots you set aside earlier.
8- shred your chicken with a fork.

 
9-Place the lid on the Dutch Oven and bring the broth to a low boil on medium, low heat.
13-Add the spinach and remain heating just until the spinach has wilted.

14-Turn off the heat, add the chicken, carrots and orzo.
 
15- Season to taste and serve hot.
 
16-Top soup with a little Parmesan cheese,if desired.

 Enjoy ♥