The Soup Rustica
Soup of legumes, cereals and potatoes with fried garlic, rosemary and sage.
Prep Time 15 minutes mins
Cook Time 1 hour hr 30 minutes mins
Total Time 13 hours hrs 45 minutes mins
Course - soup, first dish
Cuisine tuscany
- 500 gr. mixed legumes and cereals for Rustica soup
- 4 spoons olive oil extra virgin
- 1 n. potato
- 1 spoon lard cream
- 2 l. vegetable broth
- 3 sprigs rosemary
- 8 leaves sage
- 3 cloves garlic
- 50 gr. tomato concentrate
Cooking soup
Rinse several times mixed legume / cereal and put it to soak in water for 12 hours.
Cut the potatoes into cubes.
Take a large pot and put the broth, add the potato and mixed legumes/cereals after having drained.
Cook over low heat for an hour, then check the cooking and eventually to complete it.
Saute preparation
Dissolve the lard cream in the oil and put to fry the sage, rosemary and garlic; fry very slowly.
When the garlic begins to brown add the tomato paste, then go for five minutes over low heat, then turn off.
Final
When the soup is cooked, put a mesh strainer over the soup and pour the sauce with a spoon to crush the sauce slowly to make it absorb the soup.
Serve hot, with or without toasted bread, with the addition of good extra virgin olive oil and pepper.