Description
Legume soup and delicate cereals: legumes are important in nutrition for their high content of vegetable proteins. The fibres and salts present in legumes help to free the blood from the surplus of fats. They are low in fat and rich in fiber, phosphorus, calcium, iron, potassium, magnesium and vitamins, especially those of group B. Particularly indicated in the family menu recipes that combine legumes with cereals, as their amino acids and sugars complement and integrate, contributing very well to good health, as well as good food.
No need to soak.
Cook in 2.5 litres of unsalted water. Bring to the boil and cook over a low heat for about 50
minutes. Season with salt only after cooking.
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