Farmer's soup made from a mix of pulses and vegetables

Ingredients for 4 servings:

• 1 ½ cups mixed legumes (beans, lentils, soy, chickpeas, peas and horse beans)
• 1 onion(s), diced
• 2 garlic cloves, finely diced
• 1 stalk(s) leek, sliced
• 2 carrots, diced
• 2 parsley roots, diced
• ¼ head of cauliflower, cut into florets
• 4 large potatoes, diced
• 2 tomatoes, dried and diced
• 2 tbsp olive oil
• 3 tsp vegetable broth powder (organic)
• 2 tbsp Balsamic vinegar bianco
• salt and pepper

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

This legume mix comes from Umbria, Italy, and is used in “Zuppa Tradizionale.” It’s available at delicatessens. Soak the legumes in 750 ml of cold water for about 12 hours. Bring the soaking water to a boil, stir in the stock powder, and simmer for about 45 minutes. Meanwhile, heat the olive oil in a large pan, briefly sauté the diced onion and garlic, then add the remaining vegetables and sauté over low heat for about 10 minutes. Then add the contents of the pan to the legumes, stir well, and simmer for about another 10 minutes. The legumes should be soft, but the vegetables should still retain some bite. If the stew becomes too thick, add a little more vegetable stock. Finally, season the soup with white balsamic vinegar, pepper, and salt.