Legume and Whole Grain Soup
- Yield 4 servings
This dish offers a tasty harmony of grains (mostly those that are considered inferior – barley, farro, millet), which have always been the basis of daily nourishment for the masses.
- 1/2 cup pearl barley
- 1/2 cup spelt
- 1/2 cup lentils
- 1/2 cup Borlotti beans
- 3/4 cup frozen peas
- 1 small potato
- 1 tablespoon extra-virgin olive oil
- 2 teaspoons extra-virgin olive oil
- 1/2 clove garlic
- -- thyme to taste
- -- salt and pepper to taste
Separately soak the dried legumes and grains in cold water overnight.
Strain the legumes and put them in a pot with the diced potato, garlic, and thyme. Add enough water to cover them and bring it to a boil. Add the grains, keeping track of the varying cooking times.
Season the soup with salt toward the end and add the peas last (they only need to cook for a few minutes).
Serve the soup, topping it with freshly ground pepper and a drizzle of extra-virgin olive oil.
Reprinted with permission from Mediterranean Cuisine edited by Academia Barilla, White Star Publishers