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Vegetarian
Recipes - Bean Soup with Croutons Recipe
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Bean Soup with Croutons
Recipe
Ingredients
Serves 4- 6
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1/2 cup/50 g garbanzo beans/chick peas (reserve the cooking liquid)
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1/2 cup/50 g dried borlotti beans
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1/2 cup/50 g dried cannellini beans
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1/2 cup/50 g lentils
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1/2 cup/50 g spelt or pearl barley
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1 onion, 1 carrot, 1 stalk
celery, 4 leaves basil, 1 sprig parsley, and 1 leaf
sage, finely chopped
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1/2 cup/125 ml
extra-virgin olive oil
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1 cup/250 g peeled and chopped
tomatoes
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1 quart/1
liter Vegetable Stock
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salt and freshly ground
black pepper to taste
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10 oz/300 g croutons
Method:
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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.
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Cook the lentils in a pan of salted, boiling water for
about 30 minutes, or until tender. Drain and set aside.
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Cook the spelt in a pan of salted, boiling water for the
time indicated on the package, or until tender. Drain
and set aside.
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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.
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Add the tomatoes, beans, lentils, spelt, and vegetable
stock, and cook for 5-10
minutes.
Garnish with the croutons and
serve
hot.
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