Umbrian imbrecciata, legume and cereal soup
A humble soup from the Umbrian peasant tradition, created to avoid wasting the remnants of legumes and grains in the pantry. Every spoonful is different; a drizzle of high-quality raw oil ties all the flavors together.
Method
- Soak the chickpeas, beans, grass peas, and fava beans separately for 12 hours, then cook each one separately until tender.
- Cook the spelt and barley in the broth until al dente.
- Sauté the chopped mixture with oil, garlic, and rosemary, add the tomato purée, and cook for 15 minutes.
- Combine the legumes, lentils, grains, and broth and cook for 20 minutes, adjusting the salt and pepper to taste.
- Let it rest for 10 minutes and serve with a drizzle of raw oil and pepper.
Tip from the mill
The first drizzle of oil goes into the sauté; the second, raw, only on the plate: that is where you can taste the fruitiness.
Note: The traditional version uses lard in the sauté; this one is plant-based and puts oil at the center.
