INGREDIENTS

INSTRUCTIONS

12 tsp olive oil [This serves about 12 as a light course the way an Italian
dinner would be served. The dish is then dressed with fine extra virgin
olive oil, a tsp. per individual serving, much as Americans might put a pat
of butter on their veggies. W i
Soak the lentils, beans and chick-peas in five different bowls of cold
water overnight. The next morning, soak the mushrooms in a bowl of lukewarm
water for 30 minutes. Rinse the beans, remove and discard the skins from
the fava beans, and put all the be a
Slice the cabbage into 1/2-inch strips, coarsely chop the onions and
celery, and add the vegetables to the pot. Drain the mushrooms, making sure
no sand is attached to the stems, and place the pot over medium heat. When
water reaches a boil, simmer for 1
When all the vegetables and legumes are almost cooked, add coarse salt to
taste, then add the oil (4 tsp) mixing very well. When the soup reaches a
boil again, add the pasta broken into thirds, and cook for 9 to 12 minutes
depending on the brand. As the from sticking to the bottom of the pot.
Taste for salt and pepper. When the pasta is cooked, even the least tender
beans will be completely cooked and others will be pureed to form a quite
thick minestra. Remove the pot from the heat and let mixture rest
In Calabria this would be eaten at either room temperature or prepared in
advance and reheated.
Per serving: 341 Calories (kcal); 6g Total Fat; (14% calories from fat);
16g Protein; 58g Carbohydrate; 0mg Cholesterol; 31mg Sodium Food Exchanges:
3 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other
Carbohydrates
Recipe by: Bugialli on Pasta
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