Legume and porcini mushroom soup with polenta

Difficulty Easy

30 Min

Primo piatto

6 Portions

Ingredients

  • 1 package of Polenta Valsugana Express Yellow
  • 200 g of blanched cranberry beans
  • 200 g of blanched chickpeas
  • 50 g of lentils
  • 100 g of porcini mushrooms
  • 1 stalk of celery
  • 1 onion (large)
  • 200 g of tomato sauce
  • 1 clove of garlic
  • 2 leaves of bay
  • 1 stick of rosemary
  • extra virgin olive oil
  • salt, pepper

Ingredients

  • 1 package of Polenta Valsugana Express Yellow
  • 200 g of blanched cranberry beans
  • 200 g of blanched chickpeas
  • 50 g of lentils
  • 100 g of porcini mushrooms
  • 1 stalk of celery
  • 1 onion (large)
  • 200 g of tomato sauce
  • 1 clove of garlic
  • 2 leaves of bay
  • 1 stick of rosemary
  • extra virgin olive oil
  • salt, pepper

Preparation

1

Chop the celery and the onion with garlic, bay and rosemary. Sauté the vegetables in oil with the mushrooms.

2

Add the legumes.

3

Add the tomato sauce. Season with salt and pepper.

4

Cover with abundant cold water. Add salt and cook for 40 minutes. If necessary add warm water so that the mixture says moist.

5

Prepare the polenta: put a pot of water to boil and add salt. Once the water starts boiling, slowly add the maize flour and mix well. With a wooden spoon, always stir in the same direction while the water is boiling. Cook for 8 minutes. Spread on a platter and allow it to cool. Then cut into slices.

6

Fry the polenta slices and serve with the legume soup.