[vc_row][vc_column][vc_column_text]

The dish that we present today is a classic Tuscany, exactly the Garfagnana, an area of the province of Lucca, between the Apuan Alps and the main chain of the Tosco Emiliano; territory by the great gastronomic tradition.

It ‘a soup of legumes and cereals prepared in the traditional manner, dish healthy and nutritious as well as tasty.[/vc_column_text][vc_custom_heading text=”Products used in this recipe” font_container=”tag:h3|text_align:left” use_theme_fonts=”yes”]

Soup Garfagnina

Print Recipe Pin Recipe

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

Servings 4 people

Ingredients

  

1x2x3x

• 500 gr. mixed legumes and cereals for Garfagnana soup
• 4 spoons olive oil extra virgin
• 1 n. red onion
• 1 n. potato
• 1 n. carrot
• rib celery
• 1 spoon lard cream
• 2 l. vegetable broth

Instructions

 

• Rinse several times mixed legume/cereal and put it to soak in water for 12 hours.
  
• Chop the celery, carrot and onion, and sauté in a large pot where you put to heat the oil and a spoon of lard cream.
  
• Cut the potatoes into cubes and add to the mixture along with mixed legumes and cereal and the broth.
  
• Do go on low heat, after an hour sample to check the level of cooking, and to complete it over a low heat.
  
• When cooked, remove a third of the soup and blend with the blender and bring everything together.
  
• Serve hot with bread, toasted and chopped, a drizzle of good extra virgin olive oil and pepper.
  

Tried this recipe?Let us know how it was!