The other day I switched from my beloved grocery of confidence that, with its vegetables, providing nearly all the restaurants in my area. He has produced good and always fresh. Sometimes I can find also in other parts of Italy like the cabbage or radicchio or chicory treviggiano. The other day it was the turn of the beets. I bought of 3 different types: small Swiss chard, beets and chard to soups or ribs. And so clean and clean vegetables for a whole evening, alas, today I post the recipe when I used the beets for soup (as a bit 'larger). The bruschetta I made with slices of bread with black olives, baked by me on Saturday night.
Ingredients:
- lentils;
- medium beets;
- celery, carrot and onion;
- ripe tomatoes;
- extra virgin olive oil;
- salt and pepper to taste
- bruschetta
Put lentils, rinsed well, after being soaked in water for at least a couple of hours in a pot with cold water and boil for 5 / 6 minutes (must remain long enough in the tooth). Peel the beets and put them in cold water. Take a chopped celery, carrot and onion. In a pan, pour a little oil and let simmer the chopped vegetables (add a little 'cooking water to the lentils do not fry). Add the lentils are cooked, drain the beets, a few chopped tomatoes and cook. Add water and lentils to cover the ingredients, salt to taste, put a lid and cook for a twenty minutes. If the soup turns out too soupy, you can bake the last few minutes without cover, depend on your tastes. Serve by adding, if you like, of pomorini raw pieces, a little olive oil extra virgin raw, the bruschette baked .....
... and that's it ...... good appetite and buonumoreincucina everyone!
Until next time,
Rosalba
With this soup participate once again and with pleasure to the collection of minute
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