RUSTIC SOUP

Ingredients:

200g mix of dried chickpeas, green peas, lentils, beans
1 small onion
2 tbsp of linseed
2-3 leaves of laurel
½ tsp Cumin
½ tsp Cinnamon
2 lt water
Extra vergin olive oil
salt & pepper

Direction:

Soak the beans’ mix overnight than wash them again.

Chop the onion and fry it a bit with cumin e cinnamon.
After 5-6 minutes, add water, beans, laurel and boil a medium heat for 35-40 minutes.

Adjust with salt and pepper. You can add extra water or veggie’s broth if needed. Add the linseed and leave to rest at least 15 minutes before serving with a splash of raw olive oil.