Pasta Soup with Mixed Legumes and Bay Leaves

I can provide you with a recipe for pasta soup with mixed legumes and bay leaves, a rustic and nourishing dish typical of authentic Italian cuisine. Perfect for cooler days and excellent for making use of the variety of legumes available. Here is the recipe:

Ingredients

• 200 g of mixed legumes (such as beans, lentils, chickpeas, and dry peas)
• 1 bay leaf
• 1 medium onion
• 1 carrot
• 1 celery stalk
• 1 clove of garlic
• 120 g of small-shaped pasta (such as ditalini or maltagliati)
• 1 tablespoon of tomato paste (optional)
• Extra virgin olive oil
• Salt and pepper to taste
• Vegetable broth or water as needed
• Grated Parmesan cheese to serve (optional)

Preparation

1. If you are using dry legumes, remember to soak them in cold water the night before. If you are using canned legumes, rinse and drain them well before use.
2. In a large pot, sauté the finely chopped onion, carrot, and celery in extra virgin olive oil. Add the whole garlic clove, which you will remove at the end of cooking.
3. Add the mixed legumes and bay leaf, let them flavor for a few minutes.
4. If you like, you can add tomato paste to give more color and taste.
5. Cover with vegetable broth or water and bring to a boil. Lower the heat and simmer until the legumes are tender, adjusting salt and pepper.
6. At this point, add the pasta and continue to cook following the cooking time on the package.
7. Serve the soup hot, sprinkling with grated Parmesan cheese if desired.

Curiosity

Pasta soup with mixed legumes and bay leaves has very ancient origins and is a dish that is prepared in many regional variations in Italy. It is a soup that was often prepared by grandmothers because it was considered very healthy and able to provide energy and warmth during the colder months. The bay leaf adds an unmistakable fragrance and many claim it has digestive properties.

Enjoy your meal!