Name: Country soup
Ingredients: Mixed dried legumes (beans, lentils, chickpeas, peas 300 g); Potatoes 2; Carrots 2; Celery 2 stalks; Onion 1; Garlic 1 clove; Peeled tomatoes 200 g; European extra virgin olive oil 4 tablespoons; Laurel 2 leaves; Rosemary 1 sprig; Salt and pepper to taste; Vegetable broth 1 liter (or hot water); Homemade bread to accompany

Country soup

I n g r e d i e n t s

Mixed dried legumes beans, lentils, chickpeas, peas 300 g
Potatoes 2
Carrots 2
Celery 2 stalks
Onion 1
Garlic 1 clove
Peeled tomatoes 200 g
European extra virgin olive oil 4 tablespoons
Laurel 2 leaves
Rosemary 1 sprig
Salt and pepper to taste
Vegetable broth 1 liter or hot water
Homemade bread to accompany

I n s t r u c t i o n s

Soak the legumes in cold water for at least 8-12 hours (depending on the type of legume). Rinse them well before using them.
Peel the potatoes and cut them into cubes, wash and cut the carrots and celery into rounds, finely chop the onion and the garlic clove.
In a large pot, heat the extra virgin olive oil over medium heat, then add the chopped onion and garlic and fry gently until translucent.
Add the celery, carrots and potatoes. Stir and cook for a few minutes. Add the legumes, add the bay leaves, the sprig of rosemary and the peeled tomatoes.
Pour in the hot vegetable stock (or hot water) until the ingredients are well covered. Bring to a boil, then lower the heat and simmer for about 1 hour.
Add salt and pepper towards the end of cooking.
Serve the soup hot with a drizzle of raw extra virgin olive oil.
Serve with slices of toasted homemade bread or croutons.