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Buckwheat in legume and pumpkin soup

ingredients

servings

2

Extra virgin olive oil

to taste

Pepper

to taste

Iodized salt

to taste

Fresh rosemary

1 sprig

Fresh sage

1 teaspoon

Dried thyme

to taste

Vegetable broth

500 mL

Double concentrated tomato paste

to taste

Dry tomatoes

2 unit

Onions

1/4 unit

Carrots

1 unit

Pumpkin

50 grams

Cannellini beans

125 grams

Chickpeas

125 grams

Buckwheat

50 grams

first courses from Italy

Buckwheat in legume and pumpkin soup

Buckwheat in legume and pumpkin soup

vegan high in fiber high in iron high in potassium high in magnesium with good fats

ready in

30 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Buckwheat in legume and pumpkin soup

Colorful and exquisite dish

Buckwheat in legume and pumpkin soup step 1

step 1

In a saucepan cook a spoonful of Evo oil with a crushed marjoram, sage and thyme.

Buckwheat in legume and pumpkin soup step 2

step 2

Add the chopped onion, finely cut dried tomatoes, and the carrot cut into desserts. When they are polished, add the pumpkin squash is cut to nuts of about one centimeter.

Buckwheat in legume and pumpkin soup step 3

step 3

Blow it all over and add the buckwheat and let it toast. Now cover everything with vegetable broth, a couple of tomato triple teaspoons and cook for at least 15 minutes

Buckwheat in legume and pumpkin soup step 4

step 4

Add the legumes and dry the soup. Once you reach the desired brood, take it out of the fire and let it rest for a minimum of 5 minutes.

Buckwheat in legume and pumpkin soup step 5

step 5

Apply salt and pepper if necessary, peeled, seasoned with raw oil, served with good appetite

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