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.