Ingredients
SERVES 4
– 100 g cicerchia
– 100 g Cannellini beans
– 150 g split peas
– 2 potatoes peeled and dice
– 200 g green beans small diced
– 200 g summer zucchinis small diced
– 200 gr savoy cabbage thinly sliced
– 60 g celery small diced
– 150 g carrots diced
– 1 onion diced
– 200 g Swiss chard small diced
– 10 g parsley chopped
– 20 g basil chopped
– a pinch of table salt
– a dash of black pepper
– 30 g EVO
– 1.5 l vegetable broth
– Grana Padano to taste grated
Directions
Soak the cicerchia for 2 hours in cold water, then rinse and drain. Right after, fill one pot with abundant salted water and cook the Cannellini beans, previously soaked overnight in cold water, along with the cicerchia and split peas for ab. 20 minutes. In the meantime, in a large saucepan, heat 2 tablespoons of EVO, add in the celery along with carrot, onion and salt to taste and let lightly fry for a few minutes. Then, also add in the parsley and let it flavour for a couple of minutes. At this point, start adding vegetables: cabbage, potatoes, green beans and, after a few minutes, also the zucchinis. Then add in the cicerchia, Cannellini beans and split peas, all previously drained, cover with vegetable broth and let simmer for ab. 40 – 45 minutes. Once cooked, turn the heat off, add in the basil, drizzle with a little EVO and sprinkle with Grana Padano. Serve immediately or save it in the refrigerator for later.
Other recipes – Cicerchia-Chickling