Vegetable soup del granatiere
Instructions
For the soup: boil water in a saucepan, add salt slightly, lessarvi the beans for about 20 minutes and drain; Meanwhile, clean the cabbage and the hood: cut the leaves into strips.
Put a little robot the bacon into small pieces, 1 clove of garlic, onion, parsley, basil leaves, red pepper and celery: blend pesto until well blended.
Blanch the tomatoes for a few seconds in the water where they cooked the beans.
Drain, Peel, remove the seeds and cut into cubes.
In the same water boil the cabbage and the hood for 10 minutes.
Pour the pesto of lard in another saucepan, combine the oil and FRY for 3-4 minutes.
Then, pour the beans, tomatoes, cabbage and the hood.
Pour about 2 litres of water, adjust the taste with salt, add the granular nut and pepper: moderate simmer for about 40 minutes.
To serve: toast the slices of bread in the oven for 5 minutes, and Curried with the remaining garlic clove and place carefully in holsters: cover the slices of bread with the soup and, if desired, drizzle with a little olive oil extra virgin olive oil and grated black pepper.
Serve.
Ingredients and dosing for 6 persons
- 280 g of fresh beans (cleaned)
- 400 g of round red tomatoes
- 350 g of cabbage
- 120 g of red salad
- 100 g of bacon
- 1 sprig of parsley
- 50 g of onion
- 30 g of celery
- 2 cloves of garlic
- 1 piece of chili
- 6 leaves of basil
- 4 tablespoons of olive oil extra virgin
- 1 teaspoon of granular for concentrated vegetable stock
- Salt
- Pepper
- 4 slices of wholemeal bread