Calabrian millecosedde with mixed legumes

Ingredients

For 1 serving

• Cooked chickpeas60 g
• Cooked borlotti beans60 g
• Cooked lentils60 g
• Farro40 g
• Savoy cabbage100 g
• Button mushrooms60 g
• Onion40 g
• Celery30 g
• Vegetable broth600 ml
• Extra virgin olive oil10 g
• Chili pepperto taste
• Saltto taste

Contains: gluten, celery,

In season: October – March

Method

1. Warm the vegetable stock. Chop the onion and celery; wipe the mushrooms with damp kitchen paper and slice them; remove the core and tough ribs from the savoy cabbage and cut it into strips. Rinse the farro and drain the chickpeas, borlotti beans and lentils.
2. Heat the olive oil in a large pan over medium heat and fry the onion, celery and mushrooms with the chilli for 6 minutes, until the mushrooms are golden and their liquid has evaporated.
3. Add the cabbage, farro, hot stock and a pinch of salt; bring to the boil and cook for 30 minutes over low heat with the lid ajar, stirring now and then, until the farro is almost tender.
4. Add the chickpeas, borlotti and lentils and cook for 10 more minutes, until the farro is tender and the soup thick; if it dries out too much, add hot water. Adjust the salt.
5. Turn off the heat and rest for 5 minutes before serving, so the flavours come together.