Rustic mixed-legume soup. The dish we are presenting today is a classic of Italian cuisine, Zuppa Rustica; it is a soup in which the legume mixture is boiled in water or broth .
Mixed legume soup is a classic Italian home-cooked meal, offering the versatility to suit any season. This lively soup is packed with dried pulses, including dried lentils, borlotti beans, cannellini beans, broad beans, spelt and barley… Whether you are looking to create a healthy dinner for the family or a weeknight meal preparation option, this recipe is your choice for a nutritious and satisfying dish.
This legume soup is prepared using the traditional method; it is a healthy and nutritious dish as well as tasty.
Ingredients Rustic mixed-legume soup
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Steps Rustic mixed-legume soup
In a large bowl, soak the pulses in cold water for at least 8/10 hours.
After this time, rinse the pulses Fill a large pot with cold water, pour the pulses into it and cook for at least 60 minutes.
As soon as the vegetables are ready, drain them but keep the remaining liquid that will be used for cooking in the pan.
Now heat the olive oil in a frying pan, pour in the vegetables and stir, add the tomato sauce, spices, salt and pepper to taste, stir and cook for a further 20 /25 minutes.
The pulses will absorb a lot of water during cooking and the soup will become almost solid. In this case, add the liquid kept aside, season with salt and pepper to compensate and put everything back on the heat.
Once cooked, bring to the table, adding Parmesan cheese and olive oil to taste.
The soup can be stored in the refrigerator for 2-3 days.
This vegetarian soup is packed with vegetables and lentils – it’s healthy, low fat and full of flavour.
The natural ingredients and the absence of preservatives ensure the success of a healthy, complete, and flavorful dish. You can prepare it traditionally as a warm soup, but it’s also excellent in summer served cold, drizzled with olive oil and topped with shavings of Parmesan cheese.
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Varied doses for servings