LEGUMES AND CEREALS SOUP

Ingredients · Dried lentils: 100 g
· Peeled red lentils: 100 g
· Dried peas: 100 g
· Dried borlotti beans: 100 g
· Dried cannellini beans: 100 g
· Spelled: 150 g
· Barley: 150 g
· Carrots: 150 g
· Celery: 120 g
· Golden onions: 1
· Potatoes: 360 g
· Organic extra virgin olive oil Il Cavallino: 40 g
· Peeled tomatoes: 250 g
· Bay leaf: to taste
· Sage: to taste
· Rosemary: to taste
· Water: to taste
· Salt up: to taste
· Black pepper: to taste

Preparation To prepare the legume and cereal soup, first soak the beans overnight or for the time indicated on their package. Then place them in a large pot and fill it with cold water. Cook for 1 hour from the first boil. You can perfume the water with garlic and bay leaves but do not add salt at all, otherwise the legumes will harden. Meanwhile, cut the peeled carrot, celery and onion into cubes of about 1 cm. Peel the potatoes and cut them into cubes. Tie the aromas tightly, in this way it will be easy to remove them at the end of cooking. Shred the peeled tomatoes. Rinse all legumes and cereals. Meanwhile, drain the beans. Don't worry if they are still slightly hard, as they will still cook. Then pour a nice splash of oil into the bottom of a large saucepan. Pour in the onion first and fry it, stirring for 3-4 minutes. Then add celery and carrot and brown for another 2 or 3 minutes. At this point add the barley and spelled. Add the two types of lentils, the peas and the drained beans. Pour about 2 liters of water. Add the peeled tomatoes, the fragrant bunch and the diced potatoes. Stir and cover with the lid. Cook from the boil for about 40 minutes, over moderate heat, adding more water as needed to adjust the density. Towards the end of cooking, remove the bunch and add plenty of salt and pepper. Mix well. Let it rest for a few minutes, and serve with a drizzle of raw organic Il Cavallino extra virgin olive oil.