Soup with rotini pasta, mushrooms and veggies
The vegetable soup with legumes, pasta and mushrooms is a recipe a bit laborious, but so much tasty! It is a mix of legumes, pasta and many vegetables for a very pleasant dish to savor on these colder days... The pasta soup with mixed legumes is a hot and comforting soup, perfect to serve on colder days. A dish with a genuine taste with a rich mix of legumes. The result will be a riot of flavors very balanced and complete, embellished by the scent of rosemary! And to get a more hearty dish? The answer is simple: just add some fantastic rotini pasta that with their shape are perfect to give even more body to this tasty comfort food! Whether it's a gloomy day, this pasta soup with mixed legumes is just what it takes to hearten souls and palates!
Ingredients
300 g rotini pastaMixed legumes 300 gCelery 30 gCarrots 30 gGolden onions 30 gGarlic 1 segmentVegetable broth 1,2 lGrana Padano the zest 40 gTomato puree 100 gRosemary 2 TwigsSalt to tasteExtra virgin olive oil 40 g
Preparation
To prepare the mixed pasta soup with legumes, start by rinsing the legume mix under running water; then soak them overnight. The next day prepare the vegetable broth, then drain the legumes, rinse them under running water and keep them aside. Proceed by peeling the garlic and finely chopping the peeled onion, celery and peeled carrot. Pour the oil into a pan, add the whole peeled garlic, let it brown, then remove it and add the freshly prepared chopped. Let it stew for about ten minutes over low heat and in the meantime tie together the rosemary, this will make it easier to pull them away later. Take the rind of the parmesan and with a knife scratch off the outer part. Once the chopped mixture is wilted, add the mix of legumes and pour about 900 g of broth. Add the tomato puree, the aromatic bouquet, the rind of grana, season with salt and mix it all up. Cover with a lid and cook about 1 hour stirring your soup often. At this point remove the aromatic herbs and the rind of grana. Pour the remaining part of the broth and wait a few minutes, so that it reaches the boil, before adding the pasta. Cook, keeping the pasta al dente and serve your pasta soup with mixed legumes still hot!
The vegetable soup with legumes, pasta and mushrooms is a recipe a bit laborious, but so much tasty! It is a mix of legumes, pasta and many vegetables for a very pleasant dish to savor on these colder days... The pasta soup with mixed legumes is a hot and comforting soup, perfect to serve on colder days. A dish with a genuine taste with a rich mix of legumes. The result will be a riot of flavors very balanced and complete, embellished by the scent of rosemary! And to get a more hearty dish? The answer is simple: just add some fantastic rotini pasta that with their shape are perfect to give even more body to this tasty comfort food! Whether it's a gloomy day, this pasta soup with mixed legumes is just what it takes to hearten souls and palates!
Ingredients
300 g rotini pasta
Mixed legumes 300 g
Celery 30 g
Carrots 30 g
Golden onions 30 g
Garlic 1 segment
Vegetable broth 1,2 l
Grana Padano the zest 40 g
Tomato puree 100 g
Rosemary 2 Twigs
Salt to taste
Extra virgin olive oil 40 g
Preparation
To prepare the mixed pasta soup with legumes, start by rinsing the legume mix under running water; then soak them overnight. The next day prepare the vegetable broth, then drain the legumes, rinse them under running water and keep them aside. Proceed by peeling the garlic and finely chopping the peeled onion, celery and peeled carrot. Pour the oil into a pan, add the whole peeled garlic, let it brown, then remove it and add the freshly prepared chopped. Let it stew for about ten minutes over low heat and in the meantime tie together the rosemary, this will make it easier to pull them away later. Take the rind of the parmesan and with a knife scratch off the outer part. Once the chopped mixture is wilted, add the mix of legumes and pour about 900 g of broth. Add the tomato puree, the aromatic bouquet, the rind of grana, season with salt and mix it all up. Cover with a lid and cook about 1 hour stirring your soup often. At this point remove the aromatic herbs and the rind of grana. Pour the remaining part of the broth and wait a few minutes, so that it reaches the boil, before adding the pasta. Cook, keeping the pasta al dente and serve your pasta soup with mixed legumes still hot!
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