Legume soup

  • Difficulty: easy
  • Time: 12 hours
  • Servings: 4 people
  • Calories: 421 / serving

An energetic, tasty and elegant legume soup. It was once said, and not wrongly, that legumes were the “meat” of the poor due to their characteristic of having all the proteins of foods of animal origin, such as meat and cheese, but more digestible and low in cholesterol as they are fat-free. Among the “perfect” legumes there is the cicerchia, a product of the earth that in the past was a real wealth for the poor dishes of our farmers and in modern times almost completely forgotten. Cicerchia, so dear to our grandmothers, has become a niche product and precisely because it is “forgotten” by consumers its cost is much higher than other legumes that still hold the market.


  • 200 gr of borlotti beans
  • 200 gr dried broad beans
  • 200 gr peas
  • 200 gr red lentils
  • 200 gr green lentils
  • 200 gr chickpeas
  • 200 gr spelled
  • 1 clove of garlic
  • 1 small white onion
  • parsley
  • salt or cube from vegetable broth
  • extra virgin olive oil
  • toasted bread

legume soup recipe


  1. Soak all the legumes, if they are dry, for at least 12 hours in plenty of cold water with a pinch of salt and one of baking soda.
  2. After the necessary time, throw away the water and rinse the legumes with cold water.
  3. In a large, preferably earthenware pan, arrange all the legumes, add a little salt or the vegetable cube if you like, the garlic, the water to cover everything and cook for at least a couple of hours over low heat and with the lid.
  4. When cooked, remove the garlic (finding it in the mouth is not very pleasant for many) serve the soup very hot by adding a little chopped fresh parsley to each dish, a drizzle of raw extra virgin olive oil and a generous handful of freshly grated cheese.
  5. accompany the soup with garlic and rosemary croutons

Photo by Luis mario Hernandez Aldana

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