The soup with barley and legumes is a traditional Italian dish, particularly appreciated for its goodness and simplicity. It is a rich and nutritious first course, ideal for cold days. The combination of barley and legumes offers a large amount of plant proteins and fibers, making this soup a complete and healthy dish.
The night before, soak the beans and chickpeas
In a pot, heat three tablespoons of oil and sauté the chopped onion and garlic clove
When they have taken on a light color, add the drained beans and chickpeas, lentils, soybeans, and barley, letting them absorb the flavors for a few minutes, then pour in the hot broth and cook for an hour and a half over moderate heat
At the end, adjust the salt and pepper, and add a tablespoon of oil
Pot
Pan
Knife
Store in the refrigerator in an airtight container for up to 3 days
Single dish rich in proteins
Italia
| Energy (kcal) | 54.88 |
| Carbohydrates (g) | 4.82 |
| of which Sugars (g) | 0.7 |
| Fat (g) | 2.62 |
| of which Saturates (g) | 0.38 |
| Protein (g) | 2.66 |
| Fiber (g) | 1.33 |
| Sale (g) | 0.18 |
