Mixed Legumes

Fantasy Legumes

Broken peas (CANADA): so defined because they are open in two parts and no longer round like fresh peas. Peas are a sweeter legume than the others, because they contain a greater amount of simple sugars but are still less caloric than other legumes;

Pearl spelt (GERMANY):: rich source of protein, iron and fiber, it has vitamins and mineral salts. Among the main vitamins we find those of groups A, B, C, E, as well as calcium, phosphorus, sodium, magnesium and potassium;

Pearl barley (ITALY):- it is a barley subjected to an intense refining process, with the removal of the entire outer part of the grain, so that it takes on a white color. The great advantage is the elimination of soaking times: this type can be immediately cooked;

Cannellini beans (ARGENTINA):: they present themselves as a nutritional source of complex carbohydrates, fiber, mineral salts and specific vitamins;

Borlotti beans (ARGENTINA): rich in vitamins A, B, C, E, mineral salts and trace minerals (iron, potassium, phosphorus, zinc and calcium), they represent a complete food from a nutritional point of view;

Lentils type pantelleria (CANADA): excellent food as low in fat, this lentils help to keep glycemic peaks at bay and contain a good dose of iron, useful to everyone but especially to those suffering from a slight anemia;

Great Northern beans (CANADA): with a white color and a flattened shape, these beans have a very delicate flavor;

Broken hulled lentils (CANADA), whole hulled lentils (AUSTRALIA), Yellow lentils (CANADA) and Green lentils (CANADA): they are complete legumes rich in carbohydrates, proteins, fiber and carbohydrates;

Brown Beans (HOLLAND): for their delicate flavor they adapt to soups, side dishes and first courses in general;

Dark red beans (CANADA): their skin is rich in proteins and starches, while in their pulp we find a lot of iron, calcium, phosphorus, vitamins (B1, B2 and PP);

Eye Beans (PERU'):rich in vitamins including A, C and group B but also in minerals such as iron, magnesium, potassium, calcium, zinc and selenium;

Black lentils (CANADA): tasty and versatile, they are characterized by low fat content and high protein and fiber content.

Legume soup and turmeric 

Ingredients:

• Water (or broth) 2
• Gluten-free fingers 130 g 
• Dried eye beans150 g
• Dried cannellini beans 150 g
• Peeled red lentils 100 g
• Potatoes 250 g
• Shallot 25 g
• Turmeric powder 3 g
• Rosemary 1 sprig
• Extra virgin olive oil 40 g
• Fine salt and black pepper

Procedure

To prepare the legume and turmeric soup, start by soaking the legumes. Place the legumes in two separate bowls and cover them with cold water (1-2). You can also add the tip of a teaspoon of baking soda to help soften them. Let them soak for 10-12 hours. After this time, drain the legumes and proceed with the preparation of the base of the soup.

Finely chop the shallot, then let it dry in extra virgin olive oil over low heat. At this point add the cannellini and then the beans from the eye and let them flavor with shallots.

Cover with about 1.5 liters of hot water (or broth) and salt. Cook for about 50 minutes. Meanwhile, cut the potatoes first into slices and then into rather large cubes and immerse them in cold water until ready to use. After 50 minutes the beans will be tender to the touch, rinse the lentils and add them in the pan.

Then drain and add the potatoes. Cook for another 25 minutes. Adjust the amount of water or broth by adding more heat, in case it has evaporated excessively, flavor with the sprig of rosemary and prepare the dough to pour it into the pan.

Cook for a few minutes, keeping the pasta very al dente and add the turmeric at last, then season with salt and pepper. The soup will be ready when the pasta is cooked but not too sticky and the rest of the soup will be well creamy and amalgamated. Let the legume and turmeric soup rest for a few minutes and serve hot, seasoning it with a drizzle of raw oil and a tuft of rosemary.

Recipe: Giallozafferano.it!