Virtues - Vegetable Soup
calories: medium
category: soup
cost: medium
difficulty: medium
preparation time: 65
Ingredients
Mixed dry legumes 250 gr.(beans, lentils, split peas, chickpeas, broad beans)
Ham bones 1
Pork rind 300 gr.
Pork foot 1
Mixed fresh vegetables 400 gr. (Swiss chards, endives, carrots and others)Onions
Garlic 2 cloves
Tomatoes 4
Lard 50 gr.
Extra-virgin olive oil 50 gr.
Egg pasta of different sizes 200 gr.
Grated Pecorino cheese 50 gr.
Marjoram a sprig
Parsley a sprig
Summer savoury a spoonful
Salt to taste
Pepper to taste
See our
Wine Tips
for your meals
Ham bones 1
Pork rind 300 gr.
Pork foot 1
Mixed fresh vegetables 400 gr. (Swiss chards, endives, carrots and others)Onions
Garlic 2 cloves
Tomatoes 4
Lard 50 gr.
Extra-virgin olive oil 50 gr.
Egg pasta of different sizes 200 gr.
Grated Pecorino cheese 50 gr.
Marjoram a sprig
Parsley a sprig
Summer savoury a spoonful
Salt to taste
Pepper to taste
See our
Wine Tips
for your meals
Preparation Soak the chickpeas and the broad beans in cold water in a bowl and the beans, the lentils and the split peas in another and leave them there for 12 hours. When they are ready, drain them well and boil the beans, lentils and split peas for an hour and the broad beans and chickpeas for 2 hours.
Cut the ham bone into pieces and, together with the pork rind and foot (washed well), put them into warm water. Leave them there for 12 hours then rinse them well again and then boil them in a large pot with plenty of water for a couple of hours.
Clean and wash the Swiss chards and the endives and peel and wash the carrot. Put them into salted water and cook. Peel and slice the onion and the garlic finely. Peel the tomatoes and remove the seeds and cut them into pieces.
Cut the lard into pieces and put it into an earthenware pot with the oil. Add the parsley and the garlic and sauté. Add the tomatoes let them become tasty for 5 minutes.
Take the meat out of the pot and remove the bones. Cut the meat and the pork rind into small pieces.
Put the meat back into its broth , add the legumes and the vegetables drained well and the chopped vegetables you have just prepared. Stir and add salt and pepper according to your taste and cook for a couple of hours over a low flame and with the lid on. Put the pasta into the pot 10 or 15 minutes before it is ready.
Wash the marjoram, parsley and summer savoury and dice them roughly 5 minutes before the pasta is ready, then add the Pecorino cheese and stir well. Serve hot or cold as desired. The Chef's tips Montepulciano d’Abruzzo is a 12/13° dry ruby red wine to be served at 18°C. Curiosity This soup was made with the dried legumes and different pieces of pasta left over from the winter season to use them up. It was generally eaten on the 1st of May (a public holiday) when spring was in the offing.
Cut the ham bone into pieces and, together with the pork rind and foot (washed well), put them into warm water. Leave them there for 12 hours then rinse them well again and then boil them in a large pot with plenty of water for a couple of hours.
Clean and wash the Swiss chards and the endives and peel and wash the carrot. Put them into salted water and cook. Peel and slice the onion and the garlic finely. Peel the tomatoes and remove the seeds and cut them into pieces.
Cut the lard into pieces and put it into an earthenware pot with the oil. Add the parsley and the garlic and sauté. Add the tomatoes let them become tasty for 5 minutes.
Take the meat out of the pot and remove the bones. Cut the meat and the pork rind into small pieces.
Put the meat back into its broth , add the legumes and the vegetables drained well and the chopped vegetables you have just prepared. Stir and add salt and pepper according to your taste and cook for a couple of hours over a low flame and with the lid on. Put the pasta into the pot 10 or 15 minutes before it is ready.
Wash the marjoram, parsley and summer savoury and dice them roughly 5 minutes before the pasta is ready, then add the Pecorino cheese and stir well. Serve hot or cold as desired.
