Casale soup

Mixed pulses and dry cereals.

Ingredients:

500g Casale Soup, 2 Carrots, 2 Celery stalks , 1 Onion, 2 Potatoes , 200g Cherry tomatoes, 2 Parmesan crusts, 1 Garlic clove, 1 L Vegetable broth, Extra virgin olive oil, Rosemary, Thyme, Bay leaf, Sage sprig.

Instructions and procedure:

The Casale soup does not need to be soaked. Prepare a mince with onion, garlic, celery and carrots. Fry the mince in the extra virgin olive oil, add the Casale soup and mix for a minute, then cover with the vegetable broth. Add the tomatoes previously peeled and cut into cubes. Grate the Parmesan crusts and add them to the soup. At this point, add the bunch of aromatic herbs, which allows you to stop by tying it to the handle of the pot so that it is not scattered in the soup and that it is easily removed once cooked. Slowly bring the soup to a boil, salt properly and then cover the pan with a lid: cook slowly for at least thirty minutes, adding, if necessary, other vegetable stock so that the soup remains with the right amount of liquid. Half an hour before the end of cooking, add the peeled potatoes and cut into small cubes. Once cooked, remove the aromatic bunch, adjust salt if necessary, add a drizzle of oil and serve..