Lean Minestrone Soup 2

This famous Italian soup is remarkable, in particular, because of its recipes
cooking a great variety. It is cooked from a wide variety of seasonal vegetables and with pasta, and with rice, and, as in our version, with legumes. In some regions of Italy, pesto is added to it, in others - parmesan. In a word, there is enough room for creativity. The main thing is to preserve the very Mediterranean flavor that gives the soup a unique charm: use extra virgin olive oil, the best tomatoes and aromatic green basil.

Ingredients

• 150 g each split peas, red and green lentils, rice and large wheat groats
• 1 small eggplant
• 100 g pumpkin
• 1 small carrot
• 1 small head of kohlrabi
• 10 cherry tomatoes
• 3 medium potatoes
• 1 medium onion
• 1 clove of garlic
• 2 bay leaves
• 2-3 st. l. extra virgin olive oil
• a few sprigs of green basil
• sea ​​salt, freshly ground black pepper

Directions

1. Soak the peas in cold water for 4-6 hours, then discard in a colander.
2. Place peas, red and green lentils, rice and wheat grits in any whole container, pour 1.5 liters of boiling water and cook for 30–35 minutes.
3. Cut the eggplant and potatoes into large cubes, kohlrabi and pumpkin into slices; add to soup. Cook for 25 minutes.
4. Cut the carrots into circles, finely chop the onion and garlic.
5. Heat the olive oil in a skillet and fry the onion and garlic until soft, 5-7 minutes, then add the carrots and cook for 5 minutes, stirring gently. Cut the cherry tomatoes into halves and simmer for 3 minutes. in the same pan.
6. Transfer all prepared vegetables to a double boiler, salt and pepper to taste, add bay leaves and cook for 12-15 minutes.