Do you want hot soup? The ideal recipe is: Benedetta Rossi’s Peasant Soup. Very good with legumes and potatoes.
We have a wide variety of soup recipes made with vegetables, legumes or both. Potatoes are the region of recipes because they combine and add flavor. Let’s go into detail.
Today’s recipe is of Marche origin and based on beans and potatoes. The recipe, signed by Benedetta Rossi, sees beans married with vegetables par excellence. This soup is very popular in its place of origin and it is also very popular here.
Peasant Soup by Benedetta Rossi
Tomato paste, not too much, but corn with carrots will be added to this recipe. Benedetta Rossi doesn’t miss a beat and even in this recipe she hit her goal: perfect taste!
- 1 onion
- 500 g of potatoes
- 250 g borlotti beans
- 150 g of corn
- 1 carrot
- 1 stick of celery
- 10 g of tomato paste
- 800 ml of water
- extra virgin olive oil
If you like hot soup, make Benedetta Rossi’s Peasant Soup. Method
Nothing is easier. This rustic soup from Benedetta Rossi is super simple, quick, and made with pre-cooked borlotti beans, so we cut down on times even more. To fry the onion, we take the pan and put oil in the bottom. We chop celery and carrots and prepare mincemeat, fry them all together. After washing the potatoes carefully under running water, cut them into small pieces, peel and chop them and fry them together with minced meat.
How to make Benedetta Rossi’s Peasant Soup
Time for 5 minutes and then add pre-cooked borlotti beans, corn and tomato paste. Cover with a lid and cook with the amount of water indicated in the recipe. Stir occasionally, add salt to taste. If we want, we make pepper. 20 minutes and our peasant soup will be ready. Serve warm and hot.
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