John Myers
Contents
show
Ingredients
- 2 large Onion
- 1 Chinese garlic
- Olive oil
- 2 Ox hearts
- 5 Carrot
- 1 small Leek
- 5 Potatoes
- 6 stalks Celery
- 100 g Peas, dried
- 100 g Borletti beans, dried
- 1500 ml Vegetable broth
- 4 tbsp Small soup noodles, of your choice
- 2 sprigs Thyme
- 2 sprigs Flat leaf parsley
- Salt
- Black pepper from the mill
- Porcini mushroom powder
- Grated Pecorino
Instructions
- Soak the beans and peas overnight.
- Peel the tomatoes and cut them into bite-sized pieces. Peel the onion and garlic and cut into small cubes. Peel the carrot, leek, celery and potatoes and cut into bite-sized pieces. Pour off the soaked beans and peas, rinse with cold water and drain. Pluck the leaves from the parsley and cut into small pieces.
- Heat the olive oil and sweat the onion and garlic cubes well in it. Now add all the vegetables and sweat everything just as well.
- Then deglaze with the hot vegetable stock, add the pasta, beans and peas as well as the herbs and season with a little pepper, salt and porcini mushroom powder. Then simmer on a low flame for a good 30 minutes until the vegetables still have "bite". Then turn off the stove, put the tomatoes in, put the lid on and let them stand for another 30 minutes.
- Then fish out the thyme stalks and season again with the spices.
- Put the finished soup in a soup cup, sprinkle with freshly grated pecorino cheese ..... enjoy your meal .....
- Basic recipe for my "grainy vegetable broth"
- I would be very happy if everyone would leave a nice comment on the recipe. Critical or suggestions are also very welcome, because I only cook with water. The soup connoisseur thanks you in advance.
