Entree - soup - Gluten and Lactose free - vegetarian (read notes at bottom)
1 14-oz can Italian cannellini beans, drained and rinsed
1 14-oz can Italian butter beans, drained and rinsed
1 14-oz can Italian borlotti beans, drained and rinsed
1 14-oz can Italian lentils, drained and rinsed
1 14-oz can Italian chickpeas, drained and rinsed
2 medium potatoes, diced
2 garlic cloves
8 cups chicken broth
1/4 cup Italian strained San Marzano tomatoes
Sage, rosemary, olive oil
Italian ciabatta bread, sliced and toasted
In a big saucepan warm the chicken broth; stir in the 2 tomatoes then add potatoes, sage, rosemary and 1 garlic clove and cook until potatoes are cooked.
Blend some of the beans and potatoes, with the garlic clove.
Prepare the croutons: brush the other garlic on bread, then cut in big squares and place on the bottom of your bowl.
Pour soup on bread, drizzle with olive oil and serve.
With these quantities you can make about 8/10 portions of soup.
- You can cook rice or pasta in the soup; drizzle with olive oil and enjoy your soup. Remember that, when you cook rice or pasta in a thick soup, it tends to stick to the bottom so it's better to stir frequently. If the soup thickens too much, it's useful to have some salted boiling water (or broth) to add to it.
- You can put it in small containers and freeze it, you'll always have a ready to eat soup and, for sure, you'll know what's in it because you made it (don't freeze it with pasta/rice in it).
- It's a good idea for summer too because you can eat it cold with toasted bread; it's a complete meal, if with pasta/rice or bread.
- Avoid the use of parmigiano.
- The soup itself is totally lactose and gluten free. If you want a vegetarian soup, use vegetable broth, instead of chicken one.