• Dominant Color: Brown
• Base: Tomato passata
Ingredients (2–3 servings)
• 250 ml of tomato passata
• 250 g of mixed legumes (chickpeas, borlotti beans, lentils)
• 1 small onion
• 1 carrot
• 1 stalk of celery
• 1 bay leaf
• Vegetable broth, as needed
• Oil, salt, pepper
Procedure
1. Sauté chopped onion, carrot, and celery.
2. Add the passata and a bay leaf.
3. Add the legumes and pour in the broth to cover them.
4. Cook for 15–20 minutes on low heat.
5. Adjust salt and pepper, and serve with toasted bread.
