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Today I am at home with a strong cold. Outside it is gray and rainy... what is better than a warm minestra with vegetables.
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BEANS, POTATOES AND SAVOY CABBAGE MINESTRA WITH BULGUR
Ingredients: 1 cup bulgur, 2 cup black-eyed peas, 2 small potatoes, 2 cups savoy cabbage, 1 small onion, extra-virgin olive oil, salt, pepper.
Cook black-eyed peas in water for 30 minutes. Cut potatoes and onion in dices and add them to the beans with the savoy cabbage. Season with salt and pepper and cook at low heat for about 30 minutes. When all the vegetables are cooked blend minestra with a hand blender (you can leave some big pieces if you like). Boil minestra again and put in the bulgur. When bulgur is ready add some extra-virgin olive oil and serve warm.
BEANS, POTATOES AND SAVOY CABBAGE MINESTRA WITH BULGUR
Ingredients: 1 cup bulgur, 2 cup black-eyed peas, 2 small potatoes, 2 cups savoy cabbage, 1 small onion, extra-virgin olive oil, salt, pepper.
Cook black-eyed peas in water for 30 minutes. Cut potatoes and onion in dices and add them to the beans with the savoy cabbage. Season with salt and pepper and cook at low heat for about 30 minutes. When all the vegetables are cooked blend minestra with a hand blender (you can leave some big pieces if you like). Boil minestra again and put in the bulgur. When bulgur is ready add some extra-virgin olive oil and serve warm.
5 comments:
Ma questa è la verzata una minestra che dalle mie parti si fà spesso (specialmente in campagna, e con il riso.
Per lo sfondo ci avrei messo un bicchiere di vino rosso.
a presto.
interessante idea per utilizzare il bulgur.
concordo acnche io per il bicchiere di vino rosso sullo sfonfo.
ciao
max
http://lapiccolacasa.blogspot.com
Get well soon Orchidea! Your soup is warm and comforting!
ah il bulgur, un altro cereale che presto proverò. E la verza già la trovi? Ciao:)
Sergiott e Max, sono d'accordo con voi... un bicchiere di vino sarebbe stato perfetto...
Gattina, thanks.
Francesca, non ancora... devo svelare che ho usato le mie scorte di verdure che ho insacchettato e surgelato lo scorso febbraio... ne ho ancora un po' da finire.
Ciao.
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