The cereal and legumes soup is a very simple first course to prepare, healthy and substantial. Enriched with vegetables and aromatic herbs, the legume and cereal soup is ideal to eat hot during the cold days of winter but also warm during the rest of the year.
In order to prepare this soup, we advise you to use the packaging of mixed vegetables and cereals that are already sold in supermarkets. The soup that we propose in this recipe was made with 10 types of legumes and two varieties of cereals. In particular, the soup contains: cannellini beans, borlotti beans, buni beans, kidney beans, black beans, green peas adzuki beans, green and red lentils, spelled and pearl barley.
If you have crusts or grated cheese leftovers in the fridge, add those in the soup during cooking: you’ll see what it tastes like!
The legume and cereal soup is a substantial first course that due to its nutritional characteristics can also be considered a balanced single dish.
INGREDIENTS: for 4 people
Celery 2 coasts
Cloves of garlic 1
Extra-virgin olive oil 4 tablespoons
Parmigiano Reggiano 2 crusts (optional)
Vegetable broth 1 lt
Medium potatoes 2
Rosemary 1 branch
Thyme 1 branch
Laurel 1 branch
Sage 1 branch
Tomatoes 200 g
Borlotti beans, cannellini beans, lentils, peas and cereals for a total of 500 g
Soak the cereals in cold water the night before. The next day drain them well, then prepare a mince with onion, garlic, celery and carrots. Sauté the mixture in the three tablespoons of extra-virgin olive oil, then add the drained cereals and legumes, stir for a minute and then cover with the vegetable stock.
Then add the tomatoes, previously peeled and cut into cubes. Scrape the cheese crusts and add them to the pan.
At this point add also the bunch of aromatic herbs, which you can stop by binding it to the handle of the pot so that it does not disappear in the soup and you can easily eliminate it once cooked. Slowly bring the soup to a boil, season with salt and then cover the pan with a lid: cook slowly for at least an hour, adding, if necessary, other vegetable broth so that the soup remains with the right amount of liquid. Half an hour before the end of cooking, add the peeled potatoes and cut into small cubes. When cooked, remove the aromatic bunch, add salt if necessary, add a little bit of Pedonier oil and serve on the table.