Ingredients (for 4 people):
– Dry Roveja
– Leeks
- Cherry tomatoes
– Extra virgin olive oil
– Vegetable broth
– Salt and pepper
– Aromatic herbs to taste
Preparation:
Soak the roveja overnight, then drain and rinse. In a saucepan, sauté the sliced leeks in a drizzle of oil, add the roveja, and cover with hot vegetable broth. After about an hour of cooking, add the halved cherry tomatoes and continue cooking for another 10-15 minutes. Season with salt and pepper and serve the soup hot, drizzled with extra virgin olive oil and, if desired, with rustic bread croutons.
