Zuppa di cereali e legumi
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Zuppa di cereali e legumi


The cereal and legume soup contains mixed cereals with chickpeas, beans, broad beans, lentils and peas, rehydrated just as we would at home and cooked with the addition of barley and spelt in a tasty sauté based on onion and Negroamaro wine. Original, tasty, authentically Apulian. The virtuous alternative to ready meals purchased elsewhere.

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Benefits of cereal and legume soup

Cereal and legume soup represents a nutritionally complete dish rich in health benefits. First of all, it is an excellent source of vegetable proteins, thanks to the combination of legumes such as lentils, beans and chickpeas, and cereals such as rice, barley or spelt. This combination offers all the essential amino acids, making it a valid alternative to animal proteins. 

Furthermore, whole grains and legumes are rich in fibre, which aids digestion and contributes to intestinal health, preventing problems such as constipation and promoting a lasting sense of satiety. Fiber also helps keep blood sugar levels stable, reducing the risk of type 2 diabetes.

Legume and cereal soup is also a mine of vitamins and minerals. Legumes are rich in iron, magnesium, potassium and B vitamins, while whole grains provide vitamin E and antioxidants. These nutrients are essential for the proper functioning of the nervous system, heart health and strengthening the immune system.

Furthermore, cereal and legume soup is extremely versatile and can be enriched with a variety of vegetables, spices and aromatic herbs, further increasing its intake of micronutrients and making it a tasty and comforting dish, perfect for any season. Sustainable and economical, this soup is also a great way to follow a greener diet, reducing the environmental impact associated with meat consumption.

In conclusion, integrating cereal and legume soup into your diet offers numerous health benefits, contributing to general well-being and supporting a healthy and balanced lifestyle.

Information on the LaTerradiPuglia legume and cereal soup

A tasty and original mixed cereal soup with chickpeas, beans, broad beans, lentils and peas, rehydrated just like we would at home and cooked with the addition of barley and spelled in a tasty sauté based on onion and Negroamaro wine. The result is a rich, healthy and above all tasty soup. The original idea of ​​adding a drop of Negroamaro wine during cooking makes the product extraordinarily tasty and well balanced, with an unmistakable aroma of Puglia that will conquer even the most demanding palates. 

It is possible to enjoy the product after heating it, with the addition of croutons (even better friselline) and a drop of extra virgin olive oil, or at room temperature. If not finished, keep in the fridge for a few days after opening. 

Among the legume and cereal soups that you find on the market, the one proposed on this page is certainly one of the healthiest, most genuine and original. Try it too!

Variations and ideas to copy: legume and cereal soup, homemade recipe

Legume and cereal soup is a dish that represents the Italian culinary tradition, combining the simplicity of the ingredients with the richness of flavors and nutrients. Preparing a legume and cereal soup at home is a great way to enjoy a complete and healthy meal, perfect for any season. 

Ingredients

To prepare a delicious legume and cereal soup, you will need the following ingredients:

  • 200g of mixed legumes (lentils, chickpeas, beans)
  • 150g of mixed cereals (barley, spelled, brown rice)
  • 1 onion
  • 2 carrots
  • 2 stalks of celery
  • 2 ripe tomatoes
  • 2 cloves of garlic
  • 1 liter of vegetable broth
  • Extra virgin olive oil to taste
  • Salt and Pepper To Taste.
  • Fresh parsley for garnish

Method

  • Preparation of legumes and cereals. The night before, soak the legumes in plenty of cold water. Grains, if they are of the variety that requires soaking, should also be placed in water for a few hours.
  • Basic stir fry. Finely chop the onion, carrots, celery and garlic cloves. In a large pot, heat a drizzle of olive oil and add the chopped vegetables. Fry over medium heat until golden.
  • Adding tomatoes. Cut the tomatoes into cubes and add them to the sauce. Let cook for a few minutes until the tomatoes have softened.
  • Cooking cereal and legume soup. Add the drained and rinsed legumes and the cereals to the pan. Mix well to combine all the ingredients. Pour in the hot vegetable broth and bring to the boil.
  • Slow cooking. Reduce the heat and let the soup simmer for about 45-60 minutes, stirring occasionally. Season with salt and pepper according to your taste.
  • Service. Once the soup has reached the desired consistency and the legumes and cereals are well cooked, turn off the heat. Let it rest for a few minutes before serving. Garnish with fresh chopped parsley and a drizzle of extra virgin olive oil.