Sette Minestre

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The Sette Minestre (Seven Soups) are seven tasty soups that the housewives of Prossedi have been preparing for several generations following the recipes of the age-old country tradition.

You can taste them at the annual festival held in Pisterzo di Prossedi, but you could also just prepare them yourself; it's a very easy recipe.

Did you think you'd have to cook lots of soups? Well, not exactly! The Sette Minestre are just seven different toppings served on slices of stale bread. A real goodness.



Broad beans, lentils, broccoli, onions, beans, pork rinds and chickpeas, stale bread, garlic, herbs and extra virgin olive oil



Soak the dried pulses (broad beans, lentils, beans and chickpeas) in lukewarm water the day before cooking.

On the day of cooking, drain the pulses and cut the broccoli, onions and pork rinds into little strips.

Make seven different sautés to flavour the broad beans, lentils, broccoli, onions, beans, pork rinds and chickpeas separately.

Cut the stale bread into thin slices and then spread the seven different toppings on the bread.