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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 6-8Ingredients:
- 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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beans and lentils soup
beans and whole grains soups
italian vegan
italian vegan recipes
low glycemic index recipes
siena recipes
tuscan recipes
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