Rich soup with purple cabbage
by
5 recipes
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
ready in
30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Colorful and exquisite dish
preparation
step 1
In a saucepan cook a spoonful of Evo oil with a crushed marjoram, sage and thyme.
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.
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
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.
step 5
Apply salt and pepper if necessary, peeled, seasoned with raw oil, served with good appetite
