Description
When spring came my favorite fennel - well I could not pass up, very much I love him - and so was born the idea for this delicious soup. Hope you like it.
Ingredients
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Fennel
0.5 piece
-
Figure
60 g
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Beans
4 Tbsp
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Onion
1 piece
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Pumpkin
100 g
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Olive oil
4 Tbsp
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Salt
1 tsp
Cooking
For the soup we will need the rice - I took the basmati mix, love it for the incredible flavor.
Fill it with water ( 2 parts water to 1 part rice), bring to a boil, diminishes the fire, and cook until almost cooked.
I also decided to add beans - white from Mistral here is perfect.
Its better to prepare in advance - fill it with water.
And cook for about 40-50 minutes, also until tender, but separately from the rice.
While preparing beans and rice make fennel.
We need half of the tuber, cut it coarsely and put it in number 2 pot.
Top in pots place half of cooked rice in each.
Onions clear and we shall cut half-rings, fry in olive oil until Golden, add beans and a little passeruem all together.
Pumpkin peel and cut cubes with a side of about 1 cm.
Put the pumpkin in the pot on top of rice.
On top of the pumpkin - roasted beans and onion, add salt, Golem of warm water and send in a preheated 160 degree oven for about 30 minutes, after 30 minutes, our soup is ready.
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