Millecosedde (a thousand little things)

Ingredients:

Pasta: 200g

Вried legumes (chickpeas, lentils, broad beans, beans): 500g  

Fresh mushrooms: 200g

Savoy cabbage: 200g

Medium onion

One stalk of celery

One carrot

Grated pecorino cheese to taste

Fondo Gionino Extra Virgin Olive Oil: 3 tbsp 

A pinch of salt

Black pepper to taste

Preparation:

Step 1

The night before cooking the soup, soak the dried legumes in plenty of cold water. Wash the Savoy cabbage and slice it. Slice the mushrooms.

Step 2

Chop a medium-sized onion together with a stalk of celery and a carrot. Sauté the flavor base in a pot with three tablespoons of olive oil. When the mixture turns brown, add the cabbage and mushrooms and stir. After a few minutes, add the drained legumes.

Step 3

Cover with a liter and a half of boiling water, add a pinch of salt, cover, and let it cook for about two hours.

Step 4

At this point, add the pasta and, once it’s ready, serve with a sprinkle of black pepper and grated pecorino cheese.

Buon appetito!