Vegetarian Recipes - Bean Soup with Croutons Recipe

  
 

Bean Soup with Croutons Recipe

 

Ingredients

 

Serves 4-6

  • 1/2 cup/50 g garbanzo beans/chick peas (reserve the cooking liquid)

  • 1/2 cup/50 g dried borlotti beans

  • 1/2 cup/50 g dried cannellini beans

  • 1/2 cup/50 g lentils

  • 1/2 cup/50 g spelt or pearl barley

  • 1 onion, 1 carrot, 1 stalk celery, 4 leaves basil, 1 sprig parsley, and 1 leaf sage, finely chopped

  • 1/2 cup/125 ml extra-virgin olive oil

  • 1 cup/250 g peeled and chopped tomatoes

  • 1 quart/1 liter Vegetable Stock

  • salt and freshly ground black pepper to taste

  • 10 oz/300 g croutons

Method:

  1. Soak the garbanzo, borlotti, and cannellini beans in cold water for 12 hours. Drain well and cook for about 1 hour, or until the beans are all tender. Drain.

  2. Cook the lentils in a pan of salted, boiling water for about 30 minutes, or until tender. Drain and set aside.

  3. Cook the spelt in a pan of salted, boiling water for the time indicated on the package, or until tender. Drain and set aside.  

  4. Sauté the onion, carrot, celery, parsley, and sage in the oil in a large frying pan over medium heat for 5 minutes, or until the onion is translucent. Season with salt and pepper.

  5. Add the tomatoes, beans, lentils, spelt, and vegetable stock, and cook for 5-10 minutes. Garnish with the croutons and serve hot.