Soup Legumes and Wheat Kg 0,500 – La valle nel parco, good legumes from Altamura
Soup Legumes and Wheat Kg 0,500 – La valle nel parco, good legumes from Altamura
The soups of cereals and legumes are one of the typical dishes of the Italian tradition, each region has its own version that respects the characteristics of the area.
Some consider the soup a poor meal, in fact the mix of energy and Mediterranean flavors amazes every time.
This soup represent a complete meal full of all nutrients, and in it are gathered the legumes that are cultivated by ancient time on the Murgia on the border between Puglia and Basilicata (Italy), together with the grain.
HOW TO PREPARE THE SOUP:
Keep soaking the desired amount of legumes and cereals of the soup, about 10-12 hours.
Cook slowly in a pot, carefully covering legumes and cereals with water.
Add according to your taste: salt and flavors (onion, garlic, celery, etc.).
Wait for your favorite cooking point.
HOW TO EAT THE SOUP:
Soups are recommended for every age, ideal (warm) in winter and very good (even cold) in summer.
Serve in a plate by adding a string of extra virgin olive oil made in Italy.
INGREDIENTS:
12% lentil, 12% chickpea black, 12% chickpea white, 12% chickling, 12% fava bean with shell, 12% grass pea, 12% bean, 16% durum wheat
