Do you know those dishes that make a lot of home and warm the atmosphere on colder evenings? Here are ideas that include beans, lentils and chickpeas
During the cold season, there is nothing that warms the belly and heart of a nice plate more steaming soup based, for example, on pasta and legumes. A complete dish that is a pleasure to prepare, simmering chickpeas, lentils, beans and whoever has more, put more, and then serve them with a drizzle of oil and some spices, and which is also a pleasure to taste, once back home from work, before relaxing on the sofa with the family.
If you want some recipe to warm up your winter evenings, we give you some ideas below, between classic dishes and rather more particular recipes, to try.
In galleryinstead, some curiosities about legume soups.
Pasta and beans
Let's start with the main course of the category: the pasta is beans. Get 200 g of borlotti beans, 150 g of short pasta, pork rind, onion, carrot and celery for the sauté, salt and pepper to taste. First, the beans should be soaked for at least 12 hours. Then, cover them with cold water in a saucepan, to which you will add the rind, onion, celery and carrot. Boil the water, then cook for almost an hour. Remove a ladle of borlotti and blend them, then add them to the remaining beans and add the pasta. Cook for the time necessary, indicated on the package. Serve, seasoning with salt and pepper, seasoning with raw extra virgin olive oil.
Variation on the theme: pasta, beans and shellfish
Do you want to add a touch of taste to your pasta and beans? Add some shellfish, with a sweetish taste, which goes well with the velvety flavor of legumes. You need 800 gr of prawns, 400 gr of prawns, 250 gr of dried beans, 180 gr of short pasta (quadrucci), 100 gr of celery, 100 gr of onion, 100 gr of carrots, bay leaf, thyme, garlic, salt, pepper, extra virgin olive oil and black peppercorns. First of all, the broth must be prepared: in 2 liters of water, boil the prawns and scampi heads, celery, carrots and onions in small pieces (all 30 g), a bay leaf, a sprig of thyme and a little bit of salt. Leave on the fire for 40 minutes. Meanwhile, prepare a sauce with the remaining celery, onion and carrots, to which add a little broth, three parts of the boiled beans, another sprig of thyme. Boil for a quarter of an hour, then add the fourth part of the boiled beans, blended in the vegetable mill, to thicken the preparation. This is the time to add the squares, the scampi and prawns shelled and cut into slices. Cook for another 5 minutes, then season with salt, pepper and garlic (if you like). Serve on a steaming table.
Pasta and chickpeas
The recipe for pasta and chickpeas we offer you the traditional Roman version: fry garlic and rosemary, add the chickpeas with cooking water, until they are completely covered. Boil the water and finally add the fingers. Cook for as long as necessary and serve with extra virgin olive oil and a pinch of chilli pepper if desired.
Variation on the theme: pasta, chickpeas and broccoli
In the autumn the pairing legumes – cruciferous it is a real cure-all for health, as in this soup. You need 300 grams of mini striped pipes, 150 grams of copper tomatoes, 1 liter of water, 400 grams of pre-cooked chickpeas, 400 grams of broccoli, 70 grams of spring onion, 1 bay leaf, salt, pepper, extra virgin olive oil to taste. . First, slice the spring onion, dice the tomato and clean the broccoli florets. In a saucepan, sauté the spring onion, to which you will then add the tomato, bay leaf, broccoli florets and half of the pre-cooked chickpeas. Cook for about 10 minutes, salting and adding the water, but keeping 100 gr for subsequent preparations. Meanwhile, blend the remaining chickpeas and water with an immersion blender, so as to obtain a puree, to be added to the soup after the 10 minutes of cooking have elapsed. Cook for another 8 minutes, remove the bay leaf and serve hot.
Chickpea and pumpkin soup
What's better during the cold season than a nice steaming dish of chickpea and pumpkin soup? Here's how to do it. Get 450 grams of delica pumpkin, 400 grams of pre-cooked chickpeas, 100 grams of beets, 100 grams of golden onion, 3 juniper berries, 2 bay leaves, 1.5 liters of water, salt, pepper and extra virgin olive oil to taste. . Cut the onion into thin slices, the pumpkin pulp into chunks, and the beets into thin strips. Brown the onion with the juniper berries, add the pumpkin and cook it with a little water of the liter and a half available. After a few minutes, add the beets, the pre-cooked chickpeas, salt and pepper and the rest of the water. Add the bay leaves, cook for a quarter of an hour with the lid and then for another quarter of an hour without the lid. Remove the juniper berries and bay leaves, sprinkle with black pepper and serve steaming.
Pasta and lentils
The lentils they are not only good with cotechino, but also in this first course. Fry the onion, then add the hulled lentils. Cover them with plenty of water and cook them for about a quarter of an hour. Add the pasta and boil it for as long as necessary. The dish would be ready, but if you want to give a note of strong taste, add julienne-cut savoy cabbage at the end of cooking. Serve hot.
Variation on the theme: pisarei and lentils
In this recipe, the pisarei, small dumplings made from flour and breadcrumbs. You need: 75 grams of flour, 30 grams of white wine, 25 grams of breadcrumbs, 25 grams of lentils, 20 grams of chopped onion, thyme, salt and extra virgin olive oil to taste. Start by browning the onion in a little oil, then add the lentils and add the wine. After a few minutes, cover with plenty of water and cook for more than half an hour. Meanwhile, prepare a mixture based on flour and breadcrumbs, to thicken with 50 g of water. Make some rolls from which to cut small dumplings, the famous Pisarei. Boil them, and just like gnocchi, when they come to the surface, it means they are ready to be drained. Blend a part of the cooked lentils, add them to those left in the pan, together with the pisarei, thyme and season with a drizzle of oil. Serve steaming.
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