[vc_row][vc_column][vc_column_text]

The dish that we present today is a classic Tuscany, the Soup Rustica; It is a soup where you boil the mixture of legumes and cereals in the broth along with a potato made into cubes; except you do a fried with garlic, rosemary, sage and tomato paste.

This soup of legumes and cereals is prepared by the traditional method; It is a 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”]

The Soup Rustica

Soup of legumes, cereals and potatoes with fried garlic, rosemary and sage.

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 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

Instructions

 

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.
  

Tried this recipe?Let us know how it was!