Zuppa di Quinoa e Fagioli con Grano Antico

From the recipe book of Casalinga Luciana.

From the recipe book of Casalinga Luciana.

Ingredients

- 1 and 1/2 liters of water
- 1/2 pack of Ancient Grain
- to taste fine salt
- 1 potato
- 1 stalk of celery
- 2 packs of Quinoa and Bean Soup
- qb Delicàà extra virgin olive oil
- 1 carrot
- 1 onion

  • Cooking time

    40 minutes

  • Difficulty

    Easy

  • Cost

    €

The ingredients, from the Pantry, that we recommend

    Preparation

    1. Clean and cut the vegetables into large pieces
    2. Pour the water into a saucepan, add salt to taste and bring to the boil.
    3. Pour the vegetables into the boiling water
    4. Cook for about 40 minutes on low heat
    5. Once cooked, blend the contents of the pan with an immersion blender.
    6. At this point add the Quinoa and Bean Soup and the Ancient Grain
    7. Season with Delicàà extra virgin olive oil
    8. Serve with grilled croutons

    Suggestions

    1. Don't over-blend the vegetables
    2. Also excellent if kept in the fridge, no more than 2 or 3 days, and then reheated

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