Today in the kitchen we prepare the Rustic Mixed Legume Soup because we look for recipes that are simple, flavorful, and nutritious, and legume soup is an ideal dish to bring to the table. Knowing how to prepare a good soup has its advantages because it is a versatile dish that can be made in many versions.
This soup is a first course that not only fills but offers comfort on cold winter days. It can fall into the category of one-pot meals or first courses.
We bought a mix of legumes, but you can certainly vary the type of legumes to include, among dried lentils, borlotti beans, cannellini beans, broad beans, spelt, and barley…
- Difficulty: Very Easy
- Cost: Very Economical
- Preparation time: 10 Minutes
- Portions: 2 people
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for Rustic Mixed Legume Soup
- 8.8 oz mixed legumes (peas, peeled broad beans, chickpeas, lentils, various beans)
- 4 cups water
- 3.5 tbsp extra virgin olive oil
- 1 cup tomato passata
- 1 tsp spices (mixed)
- to taste salt
- to taste pepper
Tools
- Pots
- Colander
- Ladle
Steps for Rustic Mixed Legume Soup
In a large bowl, soak the legumes for at least 8/10 hours in cold water.
After this time, rinse the legumes. Fill a large pot with cold water, put the legumes in it, and cook for at least 60 minutes.
Once the legumes are ready, drain them while keeping the remaining liquid, which will be used for the pan cooking.
At this point, heat some extra virgin olive oil in a pan, add the legumes, and stir. Add the tomato sauce, spices, salt, and pepper as desired, stir, and cook for another 20/25 minutes, adding the reserved liquid as needed.
Once cooking is complete, serve, adding Parmesan and a drizzle of extra virgin olive oil if desired.
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