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imbrecciata umbra

Imbrecciata Umbra: an ancient recipe based on pulses

Olio Farchioni
A simple, genuine and hearty soup.
4.5 from 2 votes
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

Equipment

  • Pot
  • Pan
  • Salad bowl 

Ingredients
  

  • 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

Instructions
 

  • 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.

Nutrition

Calories: 360kcal