Zuppa di legumi o Minestrone

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This is a very simple and hearty soup. The only planning needed is to soak the pulses overnight, or from morning to evening . No stock is required, so it is suitable for vegetarians.

You will need:

100g  dried pinto, or borlotti, or kidney beans
100g  dried chickpeas
50 g barley or spelt
1 big onion
3 carrots
4 celery stalks
1 garlic clove
2 tbs chopped tomatoes ( fresh or from a can)
salt, pepper
sage, rosemary, basil ( fresh if you have them if not I tsp of dried ones will do just as well)
olive oil


Soak the dried beans for about 10 to 12 hours ( I do not soak the barley)
In a deep pan cover the bottom with olive oil, heat it up, add the herbs ( chopped if fresh, if not just the dried ones), the onion sliced or diced  whatever is easier, the garlic clove ( or cloves according to your taste)  and stir fry the lot.
Add the diced carrot and celery and stir fry a bit longer.  Once the vegetables are starting to soften add the beans, barley, 2 tbsp chopped tomatoes and cover the lot with about 2 litres of water ( to speed up things you can add boiling water from the kettle).
Add 1 tbsp of rock salt, pepper to taste and ten boil for about two hours. Or, if like me, you like your pressure cooker, half an hour to 40 min  will do.

Enjoy it with a little drop of fresh olive oil on top and , if you like, a sprinkle of ground red chilli.