The soup of mixed legumes with vegetables is a tasty, nutritious, and healthy recipe suitable for both lunch and dinner. It is prepared only with legumes and vegetables or also by adding fifty grams of pasta cooked separately and then added when serving in the dishes. My proposal is only with legumes as I find it already very nutritious and in this way, I appreciate the taste of the vegetables more. This soup, therefore, has the power to warm up a lot and should be savored slowly with delight. A health boost for the cold autumn and winter seasons but feasible in all seasons of the year. It contains many minerals and proteins, useful for our body, helping us to face the discomforts of the autumn and winter seasons and to be in shape.
- Difficulty: Easy
- Preparation time: 20 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 14.1 oz Mixed legumes
- 2 Potatoes (Small)
- 2 Tomatoes
- Onions (1 medium)
- 1 tbsp Vegetable broth (Powdered)
- to taste Extra virgin olive oil
- 2 tbsp Grana Padano (Grated)
Tools
- Pressure cooker
Preparation
Soak the legumes the night before. Fill the pressure cooker with a quart of water and mixed legumes.
Then add the finely chopped onion, celery, and potato in small cubes, tomatoes, vegetable bouillon, and extra virgin olive oil.
Cook for about thirty to forty minutes but check occasionally and add water if needed. To remove the lid, the pot must first cool down. Read the pressure cooker instructions carefully before use.
Pour two tablespoons of grated grana into the hot soup at the end and serve with bread or croutons in the center of the table for dipping. The mixed legume soup with vegetables offers a variety of flavors in a single soup, making it pleasant and creamy.
Mixed Legume Soup with Vegetables
Tip for the mixed legume soup recipe: Dried legumes can be bought already mixed at the market or supermarkets and are well preserved in a cool and dry place. Otherwise, they can be bought separately in various types and then mixed. ALSO COME TO PEEK INTO THE PINTEREST BOARD THE COOK WHO RECOVERS
