Ingredients for 4 servings
200 g of mixed legumes
4 peeled tomatoes or a cup of tomato puree
150 g of chard
3 fresh bay leaves
2 sage leaves
1 carrot
1 small onion
1 stalk of celery
5 tablespoons of DON PIETRO Extra Virgin Olive Oil
1 liter of vegetable broth
Salt and pepper
For the Parmesan breadsticks with DON PIETRO oil
250 g flour rich of protein
30 g DON PIETRO Extra Virgin Olive Oil
40 g grated Parmesan
130 g water
50 g refreshed sourdough or 3 g dry yeast
5 g salt
semolina
Prepare the dough for the breadsticks: sift the flour and add the sourdough. Start mixing and add the water and oil. Work the dough until a homogeneous mixture is obtained, add the salt and knead for a few more minutes until the surface is smooth.
Let the dough rest for a couple of hours in a covered bowl. When the breadstick dough has doubled in volume, place it on the lightly floured wooden board. Cut some strips of dough and roll them on the pastry board with hands until the breadstick is formed.
Pass it in the semolina and place it on the baking tray covered with oven paper.
Bake at 200 degrees for about 20 minutes.
For the soup: Soak the legumes for at least 12-14 hours and change the water several times.
Rinse the legumes and put them in a large pot with plenty of water and two bay leaves. Cook the legumes for at least 50-60 minutes should be soft. Season with salt and set aside.
Peel the onion, wash the carrot and the celery stalk. Chop the vegetables and place them in a large saucepan. Pour in 4 tablespoons of DON PIETRO oil and the remaining aromatic herbs. Cook over medium heat until the onion is soft.
Cut the tomato into small pieces and pour it into the saucepan. Proceed with cooking for about ten minutes. Meanwhile, wash the chard, cut them and add them to the preparation with the drained legumes and the hot broth. Season with salt. Continue cooking for about twenty minutes.
Serve hot with a tablespoon of DON PIETRO oil, freshly ground pepper and breadsticks with oil and Parmesan cheese.
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