Legume and Grain Soup

Legume and grain soup is a nutrient-rich and filling dish, perfect for a complete and comforting meal. Here is the Italian recipe:

Ingredients

• 200 g of mixed legumes (such as lentils, beans, chickpeas)
• 100 g of mixed grains (such as spelt, barley, brown rice)
• 1 onion
• 2 carrots
• 1 stalk of celery
• 2 cloves of garlic
• 400 g of canned peeled tomatoes
• 1.5 liters of vegetable broth
• 2 tablespoons of extra virgin olive oil
• A bunch of aromatic herbs (thyme, rosemary, bay leaf)
• Salt and pepper to taste
• A pinch of chili pepper (optional)
• Grated cheese for serving (such as Parmigiano-Reggiano, optional)

Preparation

1. Soak the legumes and grains for several hours or overnight (if using dry), then drain and rinse.
2. In a large pot, heat the oil and sauté the chopped onion, carrots, and celery along with the minced garlic until lightly golden.
3. Add the legumes and grains, stir and let flavor for a few minutes.
4. Pour in the peeled tomatoes and slightly crush them to break up.
5. Add the vegetable broth and aromatic herbs. Bring to a boil, then lower the heat and simmer for about 30-40 minutes, or until the legumes and grains are tender.
6. Taste and adjust the seasoning with salt and pepper, adding a pinch of chili pepper if you like a bit of spiciness.
7. Serve the soup hot, with a sprinkle of grated cheese on top if desired.

Curiosity

In Italy, legume and grain soup is traditionally eaten in the colder months because of its warming power and its nutritious properties. Each region has its own variations and often seasonal vegetables are also added.

In this Italian recipe, I included the classic sauté with garlic, onion, carrot, and celery, which constitutes the aromatic base for many dishes of our cuisine. The addition of herbs brings depth to the flavor and the final cheese adds a touch of creaminess. Enjoy your meal!