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Legumes and Cereals Soup by Marta | Vegan Recipes from Tuscany

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Now is the perfect time for soup so I think you’ll love this recipe. It is such a treat to get a glimpse into Tuscan cuisine though Marta! This soup is warming and rejuvenating to the body. The ingredients are simple and wholesome like all of Marta’s recipes, so you feel really great eating this soup. Time is the only thing really required to make this, but most of it is hands-off.


The best part of this recipe is what Marta calls “a freddo”, meaning that all the ingredients are added to a cold pot in the beginning. So no sauteing or cooking is needed beforehand. Place all the ingredients in the pot and then bring to a boil, then simmer for 45 minutes to an hour. What tops it off is crunchy homemade croutons. Thank you Marta for this wonderful Tuscan soup recipe, I almost feel as though I’m in Sienna eating it with you. Check out our full video on Marta’s IGlive.

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Zuppa di Legumi e Cereali | Legumes and Cereals Soup by Marta (vegan)

Serves 6-8

Ingredients:

  • 1 cup (about 250g) lentils or small beans mix (cannellini, red, green, yellow lentil, kidney beans)
  • 1 cup (about 250g) farro or barley
  • 2 cloves garlic, minced
  • 1 2-inch piece fresh rosemary, minced
  • 8 cups (2 liters) vegetable broth or water with 1 vegetable bouillon cube
  • 3 Tbsp. extra virgin olive oil
  • 1 Tbsp. tomato paste
  • 2 slices thick bread

Directions: 

In a medium to large pot add all ingredients except the bread. Be sure to rinse the lentils and beans in a strainer and remove any stones if there are any. Bring to a boil, then lower to a medium heat and simmer for 45 minutes to 1 hour, or until the larger beans are soft and tender. Check on the liquid amount now and then, you want a soup on the thicker side so don’t add too much extra water or broth. It will thicken once it cools.


Meanwhile, preheat oven or toaster oven to 400 F. Cut 2 slices of bread into cubes. Drizzle with olive oil, a pinch of salt and 1 tsp. chopped fresh rosemary if you have it. Toast for 5-10 minutes, or until golden brown.

To serve, ladle soup into bowl. Top with a few croutons in the middle and a drizzle of olive oil. Marta says a “C” of oil. :)




More Recipes By Marta: 


To your happy and healthy life, 


Joanna



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