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Beans and emmer soup
(for 4 people)
200 gr (7 oz) of emmer
250 gr (9 oz) of borlotti beans
1 sprig of rosemary
6 tablespoons of tomato paste
Extra virgin olive oil
Salt and chilli powder (or pepper)
Place the beans in a pot with cold water and leave to soak for 12 hours.
Drain and cook with fresh water and a sprig of rosemary. Add salt after cooking.
Cut the onion into thin slices, cook in a pan with 1 tablespoon olive oil, tomato sauce and half water glass until all the water has been absorbed.
Pass about three-quarters of the beans with vegetable mill, place them in the pan and add their cooking water. Cook for about 10 minutes, add the emmer and cook adjusting salt and peppers.
After cooking add 4 tablespoons olive oil, remained beans, cook for few minutes and serve.
If you wish, sprinkle with grated Parmesan cheese.
This is a very good recipe for all people, for vegetarians and vegans also.