Imbrecciata Umbra: an ancient recipe based on pulses

imbrecciata umbra

Imbrecciata Umbra: an ancient recipe based on pulses

Olio Farchioni
4.34 from 3 votes
A simple, genuine and hearty soup.
Prep Time 20 mins
Cook Time 1 hr 30 mins
Total Time 1 hr 50 mins
Course Main Course
Cuisine Italian
Servings 4 People
Calories 360 kcal


  • Pot
  • Pan
  • Salad bowl 


  • 100 g Chickpeas 
  • 100 g Beans 
  • 100 g Lentils 
  • 100 g Broad beans
  • 100 g Corn 
  • 100 g Spelt 
  • 100 g Barley 
  • 1 slice Colonnata lard for the sauté 
  • 1 clove Garlic 
  • 200 g Tomato puree
  • 1 stick Celery 
  • 1 Carrot
  • 1 Onion 
  • 1 l Broth
  • to taste Salt
  • to taste Black pepper
  • to taste Extra Virgin Olive Oil


  • Soak the pulses separately. 
  • Boil them separately.
  • Put your celery, carrot and onion in 3 liters of water, and let everything simmer until it is reduced by one half.
  • Filter the broth and bring it to a boil.
  • Pour the spelt and barley into the broth. 
  • Cook and drain when al dente and keep the broth.
  • In a pan, sauté a clove of unpeeled garlic together with the extra virgin olive oil and the chopped Colonnata lard. 
  • Add the tomato puree and cook for about twenty minutes. 
  • Remove the garlic and add the pulses, spelt, barley and corn. 
  • Add the broth and season with salt and pepper. 
  • You can now serve your Imbrecciata with a drizzle of extra virgin olive oil.
imbrecciata umbra

Imbrecciata is a soup of peasant origins typical of Umbrian cuisine. It includes barley, spelt and corn. According to Umbrian tradition, it was invented in order to recycle leftover pulses and cereals. It is normally served hot, but… why don’t you try it cold?  It will surprise you! 

Imbrecciata Umbra and extra virgin olive oil, a perfect combination 

Extra virgin olive oil has always stood for high quality and healthy cuisine

  • It is rich in “good” fats that help control cholesterol levels. 

  • It contains antioxidants that counteract cellular aging. 

  • It can withstand very high temperatures without deteriorating and is therefore suitable for sautéing. 

  • A drizzle of extra virgin olive oil on any dish – and on soups in particular – will provide an unmistakable flavor

For our Imbrecciata we used Il Casolare Organic Extra Virgin Oil; it is unfiltered and cold-extracted from olives grown in a natural and controlled environment. The scent of freshly pressed olives and its very balanced, slightly fruity flavor are ideal to enhance the taste of this and many other types of soups. 

Preparation tips for Imbrecciata 

There is a rule that applies to all soups, and our case is no exception: for excellent Imbrecciata, you need excellent sauté! So let’s have a look at the steps you should follow to prepare a classic sauté with celery, carrot, garlic and onion: 

  • Cut all ingredients with a knife or a crescent: electric mixers generate too much heat and may alter the flavor of the dish.

  • Cut vegetables uniformly for even cooking.

  • Use an iron or copper pan on low heat to gradually reach the ideal temperature. 

Obviously, getting a good sauté is just the first step! Here are more tips which will help you cook an excellent soup: 

  • If you like it creamy, blend a third of the chickpeas, lentils and beans, and add them to the soup just before serving. 

  • If you prefer it “drier”, let it rest in the refrigerator for about 1 hour. 

Now you know all the tips to cook an Imbrecciata which will be as good and genuine as that of our grand-mothers. Good work and bon appétit!

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