Slow Food Presidia legumes soup



It is made up of spelt, vegetables and legumes coming from Slow Food Presidia. A tasty recipe, with a high Satiety index, it is the result of careful research into the quality of the ingredients, and a concept of sustainability and authenticity of the product.

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Data sheet

* by Slow Food Presidia
water, Piattella Canavesana of Cortereggio* 10%, black chickpea of Murgia Carsica*, broad bean of Carpino* 10%, lentils of Ustica* 5%, tomato, spelt, EVO oil, zucchini, celery, carrot, onion, sea salt, spices.
Product weight250g
Package per person1
PreparationPour the contents of the product on a plate and heat for 2 minutes in a microwave oven or immerse the package in hot water at 60°C for 8 minutes. Do not heat the package in the microwave oven directly.
Preservation modalitiesNo preservatives, artificial colours or additives. Store in a cool and dry place away from light and heat sources. Refrigerate after opening and consume within a few days.
The product may contain traces of:milk, soy, peanuts and nuts.

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This is a great example of a “single course”: legumes and spelt contain little fat and they are rich in starch and fiber, which increase the feeling of satiety; the combination of these two foods leads to a full and balanced course, both from the point of view of the proteins as well as from that of carbohydrates and energy.

Our soup is composed of Ustica lentils, Carpino broad beans, Murgia Carsica black chickpeas blacks and piattelle of Cortereggio (Canavese): these foods are part of Slow Food Presidia, in other words they are traditional and peculiar Italian products of great quality that preserve the biodiversity of our food heritage.

Despite the very low salt content, the legumes soup is a tasty recipe thanks to the use of spices and natural flavors; furthermore the course has a low glycemic index.

Vegetables and spices contained in this recipe are produced according to certified Organic Agriculture.  With our products we aim to respect consumer’s health and environment conservation.