Ingredients:
1/2 cup lentils -- dry |
1/2 cup beans -- cannellini |
1/2 cup beans -- borlotti (cranberry beans) |
1/2 cup beans -- fava |
1/2 cup beans -- garbonzas |
1/2 ounce mushroom -- porcini, dried |
1 pound cabbage -- savoy,raw,shredded, cleaned |
2 whole onions -- red, peeled |
2 stalks celery -- raw,stalk |
4 quarts cold water |
4 tablespoons olive oil |
1 pound pasta -- (spaghetti or linguine) |
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Preparation / Directions:
12 tsp olive oil [This serves about 12 as a light course the way an Italian dinner would be served. The dish is then dressed with fine extra virgin olive oil, a tsp. per individual serving, much as Americans might put a pat of butter on their veggies. W i
Soak the lentils, beans and chick-peas in five different bowls of cold water overnight. The next morning, soak the mushrooms in a bowl of lukewarm water for 30 minutes. Rinse the beans, remove and discard the skins from the fava beans, and put all the be a
Slice the cabbage into 1/2-inch strips, coarsely chop the onions and celery, and add the vegetables to the pot. Drain the mushrooms, making sure no sand is attached to the stems, and place the pot over medium heat. When water reaches a boil, simmer for 1
When all the vegetables and legumes are almost cooked, add coarse salt to taste, then add the oil (4 tsp) mixing very well. When the soup reaches a boil again, add the pasta broken into thirds, and cook for 9 to 12 minutes depending on the brand. As the from sticking to the bottom of the pot. Taste for salt and pepper. When the pasta is cooked, even the least tender beans will be completely cooked and others will be pureed to form a quite thick minestra. Remove the pot from the heat and let mixture rest
In Calabria this would be eaten at either room temperature or prepared in advance and reheated.
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