CURRIED LEGUME SOUP BY CHEF ANDREA MOIO

  Time: 30 minutes
  Difficulty: easy
  Serves: 4 

  INGREDIENTS

• 50 ml extra virgin olive oil

• 1 stalk celery, chopped

• 50g thinly sliced carrots

• A small onion, chopped

• 1 clove of garlic, chopped

• 100g canned beans

• 100g canned chickpeas

• 100g canned lentils

• 1lt vegetable stock

• 100g crushed canned datterino tomatoes

• Fresh rosemary, to taste

• Curry powder, to taste

• Salt to taste

METHOD

Pour the oil into a high-sided saucepan, then add the chopped celery, carrot, onion and garlic clove; sauté together over medium heat.
Add all the legumes, mixing with a wooden spoon, then the stock and crushed tomatoes, curry, rosemary and salt.

Cook everything over medium heat, covered with a lid, for about 30 minutes, stirring from time to time.