CURRIED LEGUME SOUP (Chef Andrea Moio)

 

  Time: 30 minutes
  Difficulty: easy
  Serves: 4


  INGREDIENTS

  • 50 ml  extra virgin olive oil

  • 1 stalk celery, chopped

  • 50 g thinly sliced carrots

  • a small onion, chopped

  • 1 clove of garlic, chopped

  • 100 g canned beans

  • 100 g canned chickpeas

  • 100 g canned lentils

  • 1 litre vegetable stock

  • 100 g 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.