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



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