Minestra Di Grano Saraceno Della Valtellina (valtellina Buckwheat Soup)
Minestra di Grano Saraceno della Valtellina, also known as Valtellina Buckwheat Soup, is a traditional dish from the Lombard cuisine of northern Italy. This hearty and nutritious soup is a staple in the Valtellina valley, where buckwheat has been cultivated for centuries.
Ingredients
- 500g buckwheat groats
- 1 onion, finely chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 200g potatoes, diced
- 1 liter vegetable broth
- Salt and pepper to taste
- Extra virgin olive oil
Instructions
- In a large pot, heat a drizzle of olive oil over medium heat.
- Add the chopped onion, carrots, and celery. Sauté until the vegetables are soft.
- Add the buckwheat groats and diced potatoes to the pot. Stir to combine with the vegetables.
- Pour in the vegetable broth and bring the soup to a simmer. Cook for 1 hour, or until the buckwheat is tender.
- Season the soup with salt and pepper to taste.
- Serve the Minestra di Grano Saraceno della Valtellina hot, drizzled with a bit of extra virgin olive oil.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Carbohydrates
- 45g
- Protein
- 10g
- Fat
- 5g
Supplies
Large pot Stirring spoon Serving bowls
Tools
Knife Cutting board Measuring cups Measuring spoons
Serving suggestions
Serve the Valtellina Buckwheat Soup with a side of crusty bread and a sprinkle of grated Parmigiano-Reggiano cheese.
Tips & tricks
For a richer flavor, you can add a rind of Parmigiano-Reggiano to the soup while it simmers.
Cost
$10