Recipes / First course

Legume soup with smoked paprika

Difficulty Easy

20 MIN

In a pot

6 Portions

Ingredients

  • 200g boiled borlotti beans
  • 2 teaspoons CANNAMELA smoked paprika
  • 200g boiled cannellini beans
  • 200g boiled chickpeas
  • 100g carrot
  • 50g celery
  • 100g onion
  • 1 clove of garlic
  • vegetable broth
  • 20g extra virgin olive oil
  • salt to taste
  • Ingredients to complete the dish:
  • 4 slices wholemeal bread

Ingredients

  • 200g boiled borlotti beans
  • 2 teaspoons CANNAMELA smoked paprika
  • 200g boiled cannellini beans
  • 200g boiled chickpeas
  • 100g carrot
  • 50g celery
  • 100g onion
  • 1 clove of garlic
  • vegetable broth
  • 20g extra virgin olive oil
  • salt to taste
  • Ingredients to complete the dish:
  • 4 slices wholemeal bread

Partners

Preparation

1

Chop the onion, celery and carrot, then crush the garlic. Pour into a pan with 2 tablespoons of oil and 2 teaspoons of CANNAMELA smoked paprika.

2

Brown over a low flame, then add the legumes and a pinch of salt.

3

Cover with 1 litre of vegetable stock and cook for 30 mins.

4

Next, blend 1/3 of the soup and put everything back into the pot with 250 ml vegetable stock. Cook for a further 15 mins.

5

Cut the bread into strips, place on a baking tray lined with baking paper and sprinkle with CANNAMELA smoked paprika.

6

Bake at 200° for 10 min.

7

Serve the legume soup with the CANNAMELA smoked paprika bread.