I just came back from a fantastic round trip in Italy. Driving through Tuscany, Amalfi Coast and Umbria, I had so many delicious meals, that I got inspired to cook a typical Umbrian soup: Zuppa di legumi. The weather here is getting cooler each day and I am longing to go back to Italy to soak up more sun, but instead I’m standing in my kitchen and cook hearty Italian food to share the recipes with you.
Warming winter soup
500g mixed dried pulses ( red, green, yellow and brown lentils, split peas, black-eyed peas, butter beans,cannellini beans, borlotti beans)
3 cloves garlic, finely chopped
200g smoked streaky bacon, diced
1 carrot, chopped
1 leek, sliced in thin rings
3 sprigs rosemary, chopped
5 medium tomatoes , hopped
5 medium potatoes, peeled and chopped
4 tbsp olive oil
1,5 liter vegetable stock
rind of Parmesan, approx. 2-3 cm thick
Heat the olive oil in a big pan, add the garlic, carrots, leek, bacon and rosemary and cook gently for about 10 minutes. Add the pulses, tomatoes, Parmesan rind and the stock, bring to the boil. Cover and simmer for 1 hour. Add the potatoes and simmer for further 30 minutes. Season the soup with salt and pepper.