Vegan cereal and legume soup
Brown the finely chopped onion and slightly crushed garlic in oil in a large deep saucepan over a low-medium flame. Add the cereals and legumes and let them roast for a few minutes. Cover with water, add the Petti double concentrated tomato paste, a pinch of salt and pepper and cook slowly until the hardest legumes are cooked (about 60-90 minutes, depending on the type of legumes used), stirring from time to time. Add more water if the mixture tends to dry out during cooking.
When cooked, the vegan soup should be thick but not too dry. Leave to rest for a few minutes. Serve with a little oil and aromatic herbs to taste.
30 gm Petti double concentrated tomato paste
1 Tropea onion
1 clove of garlic
Extra virgin olive oil