The pasta and legume soup is a rich and nourishing vegetarian option to serve as a first course. I made a soup using a mix of legumes to which I then added sagne, but you can use other pasta types such as maltagliati. Sagne are a traditional durum wheat pasta from my region, Abruzzo: rectangular and thin, often used in first courses with legumes (beans or chickpeas). This wholesome soup is perfect for warming up and restoring yourself on gloomy autumn and winter days.
For more recipes see the collection: The 10 Best Recipes for Soups, Broths and Purees
- Difficulty: Easy
- Cost: Budget-friendly
- Preparation time: 10 Minutes
- Cooking time: 1 Hour 10 Minutes
- Portions: 2 Servings
- Cooking methods: Simmer
Ingredients
- 1 1/2 cups sagne (or maltagliati (another short pasta))
- 3/4 cup mixed legumes
- 2 potatoes
- 10 cherry tomatoes
- 1 stalk celery
- 1 carrot
- Half onion
- to taste extra virgin olive oil
- to taste salt
Preparation
To prepare the pasta and legume soup, soak the legumes the night before, or for at least 6–8 hours. After soaking, drain the legumes and rinse them under running water.
Prepare a mince of onion, celery and carrot. In a pan pour a drizzle of extra virgin olive oil and add the minced vegetables. Let them soften over low heat for about 10 minutes.
Add the mixed legumes and the potatoes, previously peeled and cut into cubes.
Also add the cherry tomatoes cut in half, season with salt and stir everything together. Cover completely with hot water (or vegetable broth) and cook over low heat for about an hour.
Cook until the soup has thickened and the legumes are tender; occasionally stir with a wooden spoon, taking care not to break up the legumes.
In the last ten minutes, add the pasta to the soup and cook it. If necessary, add more water (or broth).
When the pasta is cooked, serve the soup. Enjoy your meal!
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