RICE SOUP WITH LENTILS AND TOMATO
Preparation: 10 minutes
Cooking: 33 minutes
Calories per serving: 411
– Rice 100 grams.
– Canned lentils 300 grs.
– Bacon in a single slice 50 grs.
– onion 1
– Celery 1 stalk
– Basil 1 sprig
– Tomato puree 2 tbsp.
– Vegetable broth 1 cube
– olive oil 2 tbsp.
– butter 2 tbsp.
– grated cheese 4 tbsp.
– pepper 1 pinch.
– Fine salt 1 pinch
– Bread from the previous day 8 slices
Peel the onion, remove the bottom and the celery strands. Wash and chop together with the bacon.
Place the mixture in a saucepan and cook over moderate heat for 5 minutes, stirring with a wooden spoon. Add the tomato puree and cook for another 5 minutes.
Add 1 liter of water and the bouillon cube to the stew. Bring to a boil and salt. Add the rice and cook for 18 minutes.
Drain the lentils and add to the rice 5 minutes before the end of the cooking time.
Preheat oven to 200 degrees.
Grease the bread slices and bake for 5 minutes.
Place the bread slices on deep plates and arrange the soup on the bread. Sprinkle with pepper and grated cheese, add washed and dried basil and serve.
MINESTRON WITH POTATOES AND VEGETABLES
Preparation: 15 minutes
Cooking: 35 minutes
Break: 5 minutes
Calories per serving: 333
– Long zucchini, 2.
– Pope, 1
– Tomatoes, 2 (300 gr.)
– Beans, 80 gr.
– Canned white beans, 40 grs.
– garlic clove, 1
– basil leaves, 4
– olive oil, 1 tbsp.
– pepper, 1 pinch
– Coarse salt, 2 tsp.
– Fine salt, 1 pinch
Remove the ends of the long zucchini, wash and cut into small cubes.
Peel the potato and cut into small cubes.
Remove the ends of the beans, wash them and cut into 1 cm pieces.
Peel the tomatoes and remove the seeds.
Chop 1 1/2 tomatoes, reserve the other half.
Peel the garlic.
Wash basil leaves.
Put 1/2 liter of water in a saucepan and add the diced potatoes. Bring to a boil and season with coarse salt. Add the zucchini, green beans, and tomato paste.
Cook for 30 minutes over moderate heat. Add the white beans.
Cook another 5 minutes.
For the sauce, mix the garlic with the basil. Add the reserved 1/2 tomato.
Season with oil, salt and pepper.
Put the sauce on a plate. Add the hot soup.
Let stand 5 minutes and serve.
LASAGNA WITH BACON
Preparation: 20 minutes
Calories per serving: 850
– Fresh Lasagna, 200 grams.
– Vegetables (cauliflower, carrots, beans, etc.) 450 gr. total
– Instant white sauce, 1 pack
– butter, 2 tbsp.
– Bacon in a single feta, 50 grs.
– Grated cheese, 80 grams.
– Garlic, 1 clove
– Coarse salt, 2 tbsp.
– Salt and pepper to taste.
Cut the bacon into small cubes. Fry it in a frying pan along with the garlic clove and 1 tablespoon of butter.
Remove garlic clove. Add the frozen vegetables and cook over low heat for 10 minutes. Season with salt and pepper.
Boil 2 liters of water with coarse salt.
Cook the lasagne sheets for 5 minutes. Drain one at a time with a slotted spoon, spreading each sheet onto a canvas to remove excess water.
Turn on the oven and keep it at 180 degrees.
Spread the other tablespoon of butter in a rectangular shape.
Spread a layer of lasagne on top. Spread 2 tablespoons vegetable filling, 2 tablespoons white sauce and 2 tablespoons grated cheese on the pasta. Continue layering and filling the lasagne.
Finish with a layer of lasagna and a layer of white sauce. Sprinkle with grated cheese and gratinate in the oven for 15 minutes. To serve.
The vegetables can be fresh or sold frozen in packs as they retain their nutrients.