Umbrian legume soup seasoned with Montioni Evo Oil – 100% Moraiolo
i t h M o n t i o n i E v o O i l – 1 0 0 % M o r a i o l o
With the arrival of the colder season, immersing yourself in a steaming plate of Umbrian legume soup becomes an authentic celebration of our territory. This recipe, handed down from generation to generation, represents a perfect combination of tradition and warmth, offering an enveloping embrace on cool and peaceful days.
The typicality of Umbrian legumes: a journey into the heart of the territory.
The legume soup, a flagship of Umbrian cuisine, is imbued with the typicality of local legumes, the true protagonists of this food experience. Umbrian legumes, grown with care and dedication in the fertile land of our region, tell the story of an agriculture, which is rooted in respect for the land and its peculiarities.
The combination of chickpeas, beans, lentils and other local legumes creates a unique symphony of flavors and textures, offering an authentic gustatory portrait of the Umbrian countryside. These legumes, in addition to their nutritional properties, are bearers of tradition and identity, making the soup a dish that blends with the soul of Umbria region.
The Excellence of Moraiolo EVO Oil: A Touch of Intensity and Body.
To further enhance this culinary experience, we have chosen our Montioni Extra Virgin Olive Oil produced from 100% Moraiolo olives. This native variety, with a robust and full-bodied flavour, gives the soup a distinctive touch of richness and depth.
Ingredients (serving 4 portions)
300 g “roveja” (wild dark peas) chickpeas, “cicerchia” (also known as a grass pea or chickling pea) and regular peas without peel.
1 onion
1 celery stalk
2 carrots
Parsley to taste
Salt to taste
Montioni 100% Moraiolo EVO Oil
Method
1. Wash the legumes and leave to soak in water for at least 8-10 hours.
2. Once drained, boil the legumes in a pot with plenty of boiling water for about 40 minutes.
3. 3. Chop the onion, the celery stalk and carrots. Sauté them in a pan using Montioni Evo Oil.
4. Add the legumes to the sauté, add salt and parsley to taste and complete cooking for a further 20-25 minutes.
5. Use Montioni 100% Moraiolo EVO Oil, strictly raw, to season the legume soup and serve it warm!
Result
Katerina Monroe
@katerinam • More Posts by Katerina
Congratulations on the award, it's well deserved! You guys definitely know what you're doing. Looking forward to my next visit to the winery!
