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Legume Soup with Castelvetrano Olives

ingredients

servings

4

Olive Verdi Dolci di Castelvetrano Madama Oliva

100 grams

find out more

Black pepper

to taste

Iodized salt

to taste

Laurel

1 leaf

Carrots

1 unit

Celery

1 stem

Pachino tomatoes

8 unit

Cannellini beans

100 grams

Pearl barley

100 grams

Spelt

200 grams

first courses from Italy

Legume Soup with Castelvetrano Olives

Legume Soup with Castelvetrano Olives

vegan with gluten high in fiber high in potassium high in phosphorus

ready in

35 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Legume Soup with Castelvetrano Olives

Unique and fruity Olive of Castelvetrano are ideal for enjoying themselves as snacks or preparing hors d'oeuvres with cheeses and cold cuts. They are also widely used in green salads or to taste first courses and seafood based on fish, white meat or typical vegetables and vegetables of Sicilian tradition.

Legume Soup with Castelvetrano Olives step 1

step 1

First rinse the legumes thoroughly. Soak the sulfur beans for at least 12 hours.

Legume Soup with Castelvetrano Olives step 2

step 2

Fill a saucepan with water and various odors (celery, carrots and onion) and salve slightly.

Legume Soup with Castelvetrano Olives step 3

step 3

Boil the legumes, once they have reached the desired cooking, pour everything on a holster. Dissolve a bit of raw oil pepper and garnish the olives

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