Recipe Name: Legume and Turmeric Soup
Category: Main Course
Servings: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Gluten-Free Ditalini Pasta | 130g |
| Water | 2 liters |
| Black-eyed Beans (dried) | 150g |
| Cannellini Beans (dried) | 150g |
| Red Split Lentils | 100g |
| Potatoes | 250g |
| Shallot | 25g |
| Ground Turmeric | 3g |
| Rosemary | 1 sprig |
| Extra Virgin Olive Oil | 40g |
| Fine Salt | To taste |
| Black Pepper | To taste |
Instructions:
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Soak the Legumes: Start by soaking the dried beans and lentils. Place the black-eyed beans and cannellini beans in separate bowls, covering each with cold water. To aid in softening, you can add a pinch of baking soda. Let the legumes soak for about 10-12 hours to rehydrate them. After soaking, drain the water and set aside.
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Prepare the Vegetables: Finely chop the shallot. Heat the olive oil in a large pot over low heat, then add the chopped shallot. Sauté the shallot until it becomes soft and translucent.
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Cook the Legumes: Add the soaked cannellini beans followed by the black-eyed beans into the pot. Pour about 1.5 liters of warm water (or broth) over the beans, ensuring they are covered with liquid. Bring to a simmer and cook for approximately 50 minutes, until the beans become tender to the touch.
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Prepare the Potatoes and Lentils: While the beans cook, peel and dice the potatoes into small cubes. Rinse the red split lentils under cold water. Once the beans are tender, add the diced potatoes and lentils to the pot. Continue cooking for another 25 minutes, allowing the flavors to meld together.
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Adjust Liquid and Flavor: If the liquid has evaporated too much during cooking, add more hot water or broth to maintain a soupy consistency. Stir in a sprig of rosemary and allow it to infuse the soup with its fragrant aroma.
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Add the Pasta: Add the gluten-free ditalini pasta to the soup and cook for a few minutes, making sure the pasta is al dente. The soup should be thick but still have a creamy texture.
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Season and Finish: Stir in the ground turmeric, adjusting the salt and pepper to your taste. The soup will be ready when the pasta is cooked through but not mushy, and the remaining broth is rich and creamy.
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Serve: Let the soup rest for a few minutes before serving. When ready, serve the legume and turmeric soup hot, drizzling with a little extra virgin olive oil and garnishing with a sprig of rosemary for added freshness.
Tips for Success:
- Ensure the beans are properly soaked to shorten cooking time and enhance their texture.
- If you prefer a thicker soup, you can mash some of the beans and potatoes before adding the pasta for a more velvety consistency.
- This soup can be stored in the fridge for up to 3 days or frozen for later use.
