All the uniqueness of tradition in a single blend. Beans, lentils and peas perfect for mixed legume soups, stews, soups, salads, risottos, creams and veloutées. A little creativity is enough to create endless recipes.
PRECIOUS INGREDIENTS OF TRADITION!
Cannellini beans, borlotti beans, lentils, whole red lentils, peas.
It may contain oats, spelled, wheat, Khorasan wheat, barley, soy and lupine.
The mix of Italian legumes must always be kept tightly closed in a cool and dry place, away from sources of light and heat
An excellent source of vegetable protein to be included in the diet, especially when combined with cereals for a better balance. The mixture of legumes in addition to being rich in proteins also provides a lot of fiber.
Good and delicious ingredients, to be consumed hot in the winter or mixed with salads in summer and spring. Ideal for fantastic burgers or meatballs for the little ones.
To prepare the classic legume soup, soak the legumes for about six hours. Once ready, rinse the mixture of dried legumes well before using it and carry out a careful visual check. Meanwhile, pour cold water (or vegetable broth) into a saucepan and bring it to a boil. As soon as the water boils, season with salt, pour in the mixed legumes and lower the heat; if necessary, add hot water during cooking. Cook for about 1 hour, or longer depending on the desired consistency and add some aromatic herbs (bay leaves, rosemary, oregano). Once ready, serve the mixture hot with a drizzle of extra virgin olive oil and croutons.
Here the nutritional values of the Mixed Legumes:
| AVERAGE VALUE | PER 100g | PER PORZIONE |
|---|---|---|
| Energia | 1390kJ / 330 kcal | 695 kJ / 165kcal |
| Grassi | 1,9 g | 1,0 g |
| di cui acidi grassi saturi | 0,1 g | 0,1 g |
| Carboidrati | 47,2 g | 23,6 g |
| di cui zuccheri | 2,4 g | 1,2 g |
| Fibre | 16,3 g | 8,2 g |
| Proteine | 22,7 g | 11,4 g |
| Sale | 0,01 g | 0,01 g |
