14 gen 2010

Mediterranean soup


400 grams of a mixture of cereals and pulses
1 carrot
1 onion, shallot
1 stalk celery
1 sprig of parsley
1 clove garlic
2 tablespoons oil
1 teaspoon vegetable stock granules

Take a chopped celery, onion, garlic, carrot and parsley and let it dry in the pot with oil
Add the mixture of grains and legumes. Make it taste with the chopped and add 1.1 / 2 teaspoon of water and vegetable stock granules. Cook over low heat for about 40 minutes. Serve warm with a little oil preferably accompanied by croutons.

1 commento:

  1. Che buona... poi in questo tempo di diete meravigliosa!!! Bacioni