Minestra ai Tre Pomodori (Three-Tomato Soup)
Category: Soups & Stews
Servings: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Legume flour grains (red lentils and peas) | 300g |
| Yellow cherry tomatoes | 120g |
| Sardinian tomatoes (Camone) | 100g |
| Pizzutelli tomatoes | 240g |
| Fresh basil leaves | 10g |
| Baby spinach leaves | 20g |
| Shallot | 1 |
| Extra virgin olive oil | To taste |
| Fine salt | To taste |
| Black pepper | To taste |
Instructions:
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Prepare the Vegetables: Begin by cleaning and finely slicing the shallot. Wash the tomatoes thoroughly. Cut the Camone tomatoes into wedges, slice the Pizzutelli tomatoes in half, and halve the yellow cherry tomatoes.
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Cook the Aromatics: In a large saucepan or casserole, pour a splash of extra virgin olive oil. Add the shallot and sauté it over medium heat until it becomes soft and translucent.
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Add the Tomatoes: Once the shallot is softened, add the sliced tomatoes (Camone, Pizzutelli, and yellow cherry) to the pan. Stir gently to combine.
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Flavor the Soup: Add the fresh basil leaves and baby spinach to the pot, mixing them into the tomato base. Let the vegetables cook on low heat for about 10 minutes, stirring occasionally.
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Incorporate the Legume Flour: Add the legume flour grains (a mix of red lentils and peas) directly into the saucepan. Stir well to combine and coat the grains with the vegetable mixture. Season with salt and black pepper to taste.
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Simmer and Serve: Allow the soup to cook for another 15-20 minutes on low heat until the legume flour grains are tender and the flavors have melded together.
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Finish and Plate: Once the soup has thickened to your liking, serve hot. For an extra touch, garnish each bowl with fresh basil or additional spinach leaves.
This comforting Three-Tomato Soup is a perfect blend of fresh, vibrant tomatoes and earthy legume flour grains. The addition of basil and spinach brings a lovely green freshness, making it an ideal first course for a light meal or a satisfying lunch.
