Ingredients
- 200g chickpeas
- 200g cannellini beans
- 200g lentils
- 200g Red Kidney beans
- Truffle carpaccio
- Truffle oil
- Extra virgin olive oil
- 250g leek
- 2 garlic cloves
- 2 carrots
- 1 sprig parsley
- Bay leaf
- Salt
- Pepper
Dice the carrots and slice the leek. Sauté the garlic and add the leek and carrots.
Drain the legumes, reserving about a cup of their cooking water.
Add the legumes and their water to the pot with parsley and bay leaf and cook over low heat for about 30 minutes. Halfway through cooking, add 2 tablespoons of truffle oil, removing the garlic and herbs.
Serve two ladles of soup in a bowl. Drizzle with truffle oil and garnish with truffle carpaccio.
Sprinkle with black pepper to taste.