Low in fat and high in fibre and protein, pulses are
the ideal ingredient to introduce into our diet.
In this recipe, we have used cannellini beans, which have a very delicate flavour, but you can also use borlotti beans or chickpeas if you prefer. The recipe includes a generous dose of hot chilli pepper, which makes this soup really tasty; for those who don't like it, it can easily be omitted.
Ingredients x 4 persons
- 400 g cannellini beans in a tin
- 200 ml of tomato sauce Pomodorossa
- 2 tablespoons of EVO oil
- 1 carrot
- 1 onion
- 1 celery stalk
- 1 sage leaf
- 1 tuft of parsley
- chopped chilli pepper
- salt and pepper to taste
Drain the beans from their vegetation liquid, wash
them well under water and keep them aside. In a blender, put the onion, carrot,
celery, parsley and sage and chop finely.
In a frying pan, heat the oil with the chopped vegetables and spices and brown well. Add the beans and after a few minutes the tomato sauce. Add salt and pepper to taste and continue cooking for about 20 minutes (if it is dry, add half a glass of hot water or vegetable stock). In the last 5 minutes of cooking, add a generous teaspoon of chopped chilli pepper.
To accompany the soup you can prepare slices of bread and toast them for 10 minutes in a hot oven at 180°.
Serve the soup hot in earthenware bowls