Mesciua with corn is a typical dish of the Tuscan tradition. It is a thick, flavorful soup made from legumes and corn, perfect for warming up on cold winter days. The combination of Cannellini beans, corn and chickpeas creates a dish rich in protein and fiber. The addition of olive oil, salt and pepper gives the dish flavor and depth. Mesciua with corn is an excellent choice for a hearty and nutritious dinner.
Combine the cooked chickpeas, cooked beans and the corn in a saucepan, cover them with about 1.5 liters of water, add salt, and simmer gently for about 25 minutes.
Let it rest for a moment, pour the soup into a soup tureen, sprinkle with freshly ground black pepper and serve.
Each diner should season their own soup with good olive oil and, if desired, additional pepper and salt.
Italy, Toscana
| Energy (kcal) | 219.4 |
| Carbohydrates (g) | 42.14 |
| of which Sugars (g) | 1.89 |
| Fat (g) | 2.3 |
| of which Saturates (g) | 0.35 |
| Protein (g) | 7.15 |
| Fiber (g) | 5.92 |
| Sale (g) | 0.11 |
