Zuppa del casale

Ingredients (serving 4):

  • 300 gr dry legumes (lentils, chickpeas and beans or other legumes)
  • 250 gr cereals (spelt, barley or other cereals)
  • 1 carrot, finely chopped
  • 1 celery, diced
  • 1 onion, finely chopped
  • 5 tablespoon extravirgin oil
  • 1 liter veggie broth
  • salt
  • pepper
  • freshly grated Parmesan cheese

Mixed legumes: peas, lentils, beans and chickpeas  cereali  carrots  celery  onion on white background, close up  extra virgin oil  brodo-vegetale  salt shaker  black pepperParmigiano


Thoroughly rinse legumes and place in a large bowl with enough water to generously cover.  Remember that legumes will double in bulk after several hours of soaking.

Remove and discard shriveled or damaged bans, and any that float on top the water, and soak them for 6/8 hours or overnight.

ceci ammollo  lenticchie ammollo  fagioli ammollo


Place the olive oil in a pan and add carrot, onions, and celery in a large heavy-bottomed pot over medium heat. When the vegetables begin to sizzle, after about 1 minute, add the drained legumes and the cereals and bring it to a boil for a couple of minute.

verdure tritate per soffritto   soffritto carota cipolla sedano  legumi e soffritto  zuppa pentola

Add veggie broth and DO NOT add salt now, because the legume skill would harden with it at this step!!

Add warm water if necessary to achieve desired consistency and let it boil for at least one hour: the soup should be thick. Add the salt halfway through the cooking. Serve with freshly grated Parmesan cheese, freshly black ground black pepper, and a drizzle of extravirgin olive oil.

Buon appetito!