Mixed pulse soup
Chef:
Marco Roccasalvo
Prep:
20 mins
Cook:
80 mins
100g dried cannellini beans
100g dried borlotti beans
100g dried chickpeas
100g dried broad beans
7g salt
2 tbsp extra-virgin olive oil
50g finely chopped onion
1 clove garlic, finely sliced
1 celery stick (about 50g), finely chopped
1 carrot (about 100g), finely chopped
100g frozen petit pois peas
1 tsp finely chopped fresh rosemary
Rosemary sprigs, to garnish
Freshly ground black pepper
Pecorino Romano, grated, to serve
Leave the dried beans to soak in 2 litres of cold water for at least 12 hours, overnight is ideal. Then rinse well to get rid of any residue.
Bring 1 litre of water to boil in a large casserole, add 7g of salt, the beans, broad beans and chickpeas and let the water come back up to a gentle boil, then turn down the heat and leave to simmer for 40 minutes. When the pulses are cooked through, drain and set aside.
Heat a large casserole and add the oil. Gently sweat the onion, sliced garlic, celery and carrot, for a couple of minutes on a medium-high heat, making sure the vegetables do not brown. Season with a pinch of salt and add the pulses. Cover with 1.5 litres of water and bring to boil. When the water starts boiling again, add the petit pois and lower the heat. Simmer for 30 minutes then turn off the heat. Set aside 4 tablespoons of pulses and process the rest of the soup to a smooth purée.
To serve, pour the soup into warmed bowls, top with a tablespoon of the whole pulses you set aside earlier, add a rosemary sprig and a drop of olive oil and finish with a twist of freshly ground black pepper.
Preparation Time
20 minutes
Cooking Time
80 minutes
Main ingredients
Beans, Vegetables
Recipe Type
Soups
Cuisine
Italian
Level of Difficulty
Medium
