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Minestra Al Germe Di Grano
The Silver Spoon, Phaidon Press

Serves 4

• scant 1 cup wheat germ
• 1/3 cup dried toscanelli or cannellini beans
• 4 cups Vegetable Stock
• 2 tablespoons olive oil
• 1 onion, chopped
• 1 celery stalk, chopped
• 2 ripe tomatoes, chopped
• 1 bunch of fresh basil, chopped
• salt and pepper

Soak the wheat germ and beans in the stock overnight.

Pour into a pan, add 4 cups water and bring to a boil over low heat.

Heat the oil in another pan, add the onion, celery and tomatoes and cook over low heat, stirring occasionally, for 5 minutes.

Add a ladleful of the boiling stock, then pour the mixture into the pan of beans.

Simmer for about 2 hours until the beans are tender.

Season with salt and pepper and stir in the basil.

Leave the soup to stand in a warm place for 10 minutes before ladling into a soup tureen and serving.


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