The Marchigiana soup with legumes and sausage is a traditional dish rich in flavor and substance, typical of Marche cuisine. This soup is a true comfort food, perfect for cold days, and represents an excellent example of how simple ingredients can create a delicious dish.
The base of the soup consists of a variety of legumes, such as beans and lentils, but the sausage is the ingredient that adds an extra touch of flavor. You can prepare this recipe either traditionally, on the stove, or using a Thermomix.
The Marchigiana Soup with Legumes and Sausage is often served with a drizzle of extra virgin olive oil and, if desired, a sprinkle of black pepper or grated Parmesan cheese.
This dish can be enjoyed on its own or accompanied by toasted bread croutons. It’s a real warm hug in a bowl, perfect for warming the stomach on cold evenings!
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DON’T MISS THESE RECIPES:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
Ingredients
- 1 onion
- 1 carrot
- 1 stalk celery
- 7 oz canned cannellini beans
- 7 oz canned lentils
- 1 sprig rosemary
- 2 tbsps extra virgin olive oil
- 7 oz sausage
- 2 cups water
- 7 oz tomato puree
- 1 broth cube
- salt
- pepper
Steps for Marchigiana Soup with Legumes and Sausage
Chop the onion, carrot, and celery, and sauté them in a pot with the oil for a couple of minutes. At this point, add the sausage cut into pieces and brown it for 5 minutes.
Now add the water, tomato puree, lentils, beans, chopped rosemary, and the vegetable broth cube, then cook for about 30 minutes, stirring occasionally. Check that it does not dry out too much, if necessary, add a little more water.
At the end of cooking, adjust the salt, transfer to a soup tureen or individual plates, and, if desired, sprinkle with a pinch of black pepper.
Place the onion, carrot, and celery cut into large pieces, and the rosemary in the bowl. Chop for 5 sec./speed 7. Gather at the bottom with the spatula, add the extra virgin olive oil, and sauté for 3 min./248°F/speed 1.
Now add the sausage cut into pieces and brown for 4 min./248°F/spoon speed.
Add the water, tomato puree, lentils, beans, and the vegetable broth cube, then cook for 30 min./212°F/reverse/speed 1.
At the end of cooking, adjust the salt, transfer to a soup tureen or individual plates, and, if desired, sprinkle with a pinch of black pepper.
FAQs
Can I change the type of legumes?
Sure, you can use borlotti beans or chickpeas.
