M�rke: Principato di Lucedio

Format : 500 g

Cannellini and Borlotti beans, spelt, chickpeas and lentils: a selection of top quality cereals and legumes which are perfect for the preparation of “minestrone”, soups, creamed soups, salads.
Chickpeas soup

Ingredients (serves 4): 300g Chickpeas, 1kg potatoes, 300g rinds, 1 medium onion, 1 clove of garlic, 3-4 basil leaves, 4 tablespoons extra virgin olive oil, salt.

Preparation: Let the chickpeas to soak in lukewarm water for about 12 hours. In a pan put the chopped onion, the garlic and the basil, the entire potatoes, the chickpeas, the minced rinds and the oil. Cover with 2 litres of water, add salt and cook for about 3 hours. Mash the potatoes and server very hot.