PASTA, BEAN AND VEGETABLE SOUP

PASTA, BEAN &VEGETABLE SOUP

This is a Calabrian speciality. Literally anything edible can go in this soup.

Ingredients:(serve 4-6)

1. 75 g brown lentils.

2. 15 g dried mushrooms.

3. 60 ml olive oil.

4. 1 carrot, diced.

5. 1 celery stick diced.

6. 1 onion finely chopped.

7. 1 garlic clove finely chopped.

8. a little chopped fresh flat leaf parsley.

9. a good pinch of crushed red chillies(optional).

10. 1.5 ltrs vegetable stock.

11. 1 cup each canned red kidney beans, cannelini beans and chick peas, rinsed and drained.

12. 1 cup dried small pasta shapes such as rigatoni, penne salt and ground black pepper.

13. chopped flat leaf parsley to garnish freshly grated pecorino cheese to serve.

Method:

1. Put the lentils in a medium saucepan, add 2 cups water and bring to the boil over a high heat. Lower the heat to a gentle simmer and cook stirring occasionally for 15-20 min or until the lentils are just tender. Meanwhile soak the fried mushrooms in 175 ml warm water for 15-20 min.

BOILING OF LENTILS

2. Tip the lentils into a sieve to drain, then rinse under the cold tap. Drain the soaked mushrooms and reserve the soaking liquid.Finely chop the mushrooms and set aside.

3. Heat the oil in a large saucepan and add carrot, celery, onion, garlic, parsley and chillies,if using. Cook over a low heat, stirring constantly for 5-7 min.

4. Add the stock, then the mushrooms and their soaking liquid. Bring to the boil, then add the beans,chick-peas and lentils with salt and pepper to taste. Cover and simmer gently for 20 min.

BOILING OF LENTILS, BEANS, PEAS

5. Add the pasta and bring the soup back to boil, stirring, simmer. Stirring frequently until the pasta is firm to bite.Season it and serve hot in soup bowls with grated Pecorino and chopped parsley

READY TO ENJOY THE SOUP