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.

Minestra Di Grano Saraceno Della Valtellina (valtellina Buckwheat Soup)

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

  1. In a large pot, heat a drizzle of olive oil over medium heat.
  2. Add the chopped onion, carrots, and celery. Sauté until the vegetables are soft.
  3. Add the buckwheat groats and diced potatoes to the pot. Stir to combine with the vegetables.
  4. Pour in the vegetable broth and bring the soup to a simmer. Cook for 1 hour, or until the buckwheat is tender.
  5. Season the soup with salt and pepper to taste.
  6. 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