this week was crazy, overwhelming, intensive and a bit successful, too. the result being: i was simply too busy and exhausting to cook anything that took up more than one pot. soup is the ideal on pot dish. plus the pot cooks on its own! major plus! another plus side of soup is that you get to use all the spare vegetable halves and quarters from your fridge.
nothing easier than this soup. though, when you love your soup, and put enough of that love into cooking it, then it will still turn out to be a reasonably good soup. not unlike minestrone. but really just simple, healthy, wholesome and soothing. and maybe, if you cook it for someone, you will get a foot massage in return. i’m just stating this, as the possibility might arise (i’m never one to complain).
vegetable wheat soup
ingredients: 1 carrot, finely chopped 1/4 leek 1/4 celery root 1 yellow bell pepper, chopped 1 rondini (round zucchetto) or any other zucchino, chopped into cubes 1 onion, finely chopped 1 garlic, minced 2 cm piece of peperoncino, minced 300 g green beans, cut into thirds 1 small tin pelati or any tinned chunky tomatoes 1 tin precooked borlotti beans, drained and washed 1 cup precooked wheat (or ebly) 2 liters or more of water vegetable bouillon 4 tbsp. olive oil salt pepper 1 cup flat parsley, chopped 1 cup marjoram, chopped parmesan cheese, freshly grated, for garnish
directions: in a large saucepan heat olive oil and put in onion, garlic, peperoncino, carrot, celery and leek and sweat for a few minutes. add the water, bouillon and the other vegetables: green beans, borlottis, peppers, zucchino, as well as the tinned tomatoes and the precooked ebly. cover with the lid and let cook for 15 minutes. then season with salt and pepper, and add the herbs (i add them earlier only in soup, because i love how they infuse the broth). cover again, reduce the heat and simmer for another 15 minutes or so.
serve with a little grated parmesan on top. and afterwards wait for that foot massage to start.