Zuppa di verza e lenticchie
Savoy cabbage and lentil soup
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- 300 g (10 1/2oz) savoy cabbage
- 200 g (7oz) dried lentils, soaked overnight
- 50 g (1 3/4oz) bacon, cut into little pieces
- 150 g (5 1/2oz) leek
- 20 g (3/4oz) celery stalk
- 1 dried bay leaf
- 20 g (3/4oz) dried porcino mushrooms
- 200 g (7oz) ditalini or other short pasta
- 40 g (1 1/2oz) grated ewe's cheese
- 2 tablespoons extra virgin olive oil
- Salt
- Pepper, if you like
- Time:
preparation: 20 minutes
plus soaking time for lentils
cooking: 90-120 minutes - Difficulty:
easy recipe - Nutrition Facts (amount per serving):
Calories: XX (kCal) - XX (kJ)
Protein: XX (g)
Total fat: XX (g)
Total carbohydrate: XX (g)
Sugars: XX (g)
This soup is very tasty. Enjoy it with your family and guests.
You'll need: savoy cabbage, lentils, bacon, leek, celery, dried porcino mushrooms (Boletus species), short pasta, grated seasoned cheese, aromatic herbs.
Put the soaked lentils and the bay leaf in a deep pan with 3 liters of cold water. Cook until the lentils are tender but remember the lentils must finish their cooking with pasta. Remove the lentils with a skimming ladle and put aside them; don't eliminate their cooking liquid.
Meanwhile soak dried mushrooms in warm water.
Prepare the savoy cabbage and cut it into thin strips.
Clean, wash and chop the leek and celery.
Eventually warm up the cooking liquid of lentils.
Sauté the leek and bacon in the olive oil for some minutes, stirring. Add the savoy cabbage and celery, stir and sauté for further few minutes. Pour in the cooking liquid of lentils but put apart some. Keep on cooking for about 40 minutes. After half an hour add the mushrooms. Keep the cooking liquid of lentils boiling; add a little if necessary.
Look if the water in the soup is enough to cook pasta, season to taste with salt, add pasta and lentils.
Cook pasta al dente stage and add other cooking liquid of lentils if necessary.
Serve the soup warm or hot and sprinkled with cheese and pepper.
Note
- - You can serve this soup with toasted slices of bread (in Italian crostini).
- - You can also use frozen mushrooms.
- - For a light recipe we suggest not to use bacon. You can add all the ingredients (except the oil) together and so you can not sauté them. Add olive oil when the soup is cooked.
What's the right wine ?
Our suggestion is: Alto Adige Lagrein (red wine from Trentino - Italy)
The author Loretta Sebastiani lives in Italy (IT)
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