Rustic minestrone alla lombarda
Instructions
Let soak, separately, chickpeas and beans for a whole night, isolateli by their liquid, place them in a saucepan and boil them for about 2 hours in warm water.
Chop the onion with the carrot, celery and garlic; Sauté in a little oil, soft focus, add beans, chickpeas and corn, season, add the Bay leaves and Rosemary, cover with a litre and a half of broth, add salt and pepper and cook over low heat for about 30 minutes.
Now pour the dough.
Cook for another 15 minutes, stirring occasionally, then serve the soup with a drizzle of olive oil and freshly grated black pepper.
Ingredients and dosing for 4 persons
- 100 g of chickpeas
- 100 g of white beans
- 1/2 box of corn
- 1 carrot
- 1 onion
- 1 costa of celery
- 1 clove of garlic
- 1 leaf of laurel
- 1 sprig of rosemary
- Olive oil
- Salt
- Black pepper
- 100 g of type pasta ditalini