Vegetables soup (minestra di legumi)

04368 VEGETABLES SOUP INGREDIENTS for 4 PEOPLE 400 g of pasta ditalini, type 30 g dried lentils, dried chickpeas, 30 g 100 g dried cannellini beans, a stalk of celery, a carrot, a dl of tomato sauce, 200 g potatoes, a dl of extra virgin olive oil, salt, pepper q.

Put to soak in cold water with a pinch of baking the vegetables separately, 24 hours earlier.

Drain them and remove the skin to chickpeas.

Simmer for about 2 hours the legumes together in a saucepan with 3 quarts of water.

Half cooked add the salt, chopped celery, chopped carrot, tomato puree, potatoes, peeled and cut into small pieces, and simmer for about 30 minutes.

When the potatoes are well cooked and undo, add the pasta and cook for about 9 minutes.

Seasoned with olive oil and serve.