VIRTÚ DI MAGGIO BEAN AND HAM SOUP
什锦豆意大利火腿汤

扁豆50克

红腰豆150克

白豆150克

鹰嘴豆50克

托斯卡纳豆150克

鼠尾草10克

辣椒1个

大蒜2瓣

迷迭香10克

芹菜50克，切丁

胡萝卜50克，切丁

帕尔玛火腿50克（片状）

佩科里诺干酪60克

混合形状意面230克

橄榄油40克

熟透的番茄2个

盐适量

黑胡椒适量

50g lentils

150g red beans

150g white beans

50g chickpeas

150g Tuscan beans

10g sage

1 chilli

2 garlic cloves

10g rosemary

50g celery, chopped

50g carrots, chopped

50g Parma ham, in one piece

60g Pecorino cheese

230g mixed pasta

40g olive oil

2 ripe tomatoes

Salt, to taste

Black pepper, to taste

制作

将所有豆子放在水里浸泡12小时。

锅中倒入橄榄油，将切好的蔬菜丁、大蒜、辣椒和所有香草放入锅中，中火炒至大蒜呈金黄色后把大蒜和香草挑出。

将泡好的豆子和帕尔玛火腿放入一个玻璃碗，用凉水没过。之后倒入锅中，文火煮至豆子变软，扁豆尤其软烂。将混合意面加入锅中，煮至弹牙。用盐和黑胡椒调味。

将面和汤盛入碗中，撒上佩科里诺干酪，淋上少许橄榄油即可。

Prepare the dish

Soak all of the dry beans in fresh water for 12 hours.

Heat some of the oil in a large pot over a medium heat and add the chopped vegetables, the garlic, the chilli, and the herbs. Roast until the garlic is golden then remove the garlic and herbs.

Add the beans and the Parma ham in one chunk and cover with cold water. Cook slowly until the beans are soft and the lentils fall apart. Add the mixed pasta and cook until al dente. Season with salt and black pepper.

Finish the soup with Pecorino and some olive oil.