|
Soup   |
All season |
90min. |
| |
| Ingredients |
| Short pasta |
150g |
| Dry beans |
200g |
| Celery |
1 n. |
| Carrot |
1 n. |
| Potato |
1 n. |
| Sage leaves |
2 n. |
| Garlic |
1 piece |
| Laurel leaves |
1 n. |
| Minced parsley |
3 spoons |
| Salt |
As needed |
| Pepper |
As needed |
| Lard (optional) |
150g |
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| How to cook |
| Soak the beans in cold water and
leave them 24 hours. Boil them into very little
water then drain. After that, cook the beans
in a casserole with 2 liters of hot water,
and add the celery, carrot, laurel and potato.
When the carrot and potato are cooked, mash them
with a fork then put them into the casserole
again, take away the laurel, add salt, pepper
and cook for 30 minutes. Add the pasta and finish
to cook. If you like, add the lard, garlic, parsley
and sage. |
Vegetarian
recipe
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Region: Friuli |
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