Legume soup with caponata
Legume soup is a dish that can be prepared as a single dish for lunch or dinner, served with tasty caponatine, seasoned with a pinch of salt and a drizzle of oil. Perfect for warming up these last evenings of the winter season!
Here are the ingredients for making a tasty legume soup:
- 1 carrot
- 2 small potatoes
- Onion
- Pre-soaked dried beans (50 g)
- Lentils (50 g)
- Peas (50 g)
- Water or vegetable broth (1 l)
- EVO oil (2 tablespoons)
- Garlic (1 clove)
- Salt and pepper to taste
Naturally, the quantities of legumes can be varied as desired, always being careful to maintain a certain proportion to maintain the right balance between the flavors of all the foods, especially legumes.
Preparation:
Wash the vegetables and cut them into 1-centimeter cubes, slice the onion, and boil the beans and lentils. Sauté a little oil in a pan, then add the vegetables and a ladle of broth. Add the legumes and continue cooking for about an hour over low heat, covered.
Season with salt, pepper, and a drizzle of oil, and serve on a plate with the caponata. Enjoy!