- 250 gr of dry legumes
- 1 tbsp of ‘Estratto di pomodoro’
- 1 white onion
- 1 big carrot
- Olive oil, salt and pepper
- 3 bay leaves
Soak the mixed legumes overnight (12 to 24 hours) in a large amount of cold water.
Chop the onion and the carrot and cook them in 3 spoons of olive oil in a large pot. Add a bit ‘Estratto di pomodoro’ and stir it in.
Keep cooking until the onion gets softer and transparent. Drain and rinse the legumes and add them to the ‘soffritto’, stir to let them absorb the flavour. Add the bay leaves. Cover with hot water and add bouillon to your taste. Let it cook, covered, for about 2 hours. Add salt and pepper.
Enjoy it warm!