Legumes or “meat of the poor” are rich and healthy foods that constitute one of the seven groups of basic foods (together with fruit, vegetables, fish-eggs-meat, cereals, milk and dairy products, oils and fats). The importance of legumes is the result of combining vegetable proteins and cereals, which attain the same protein level as meat. Legumes are rich in calcium, phosphorus, potassium, magnesium and iron and when consumed fresh have so much vitamin C. They are considered an anti-inflammatory food.

In a balanced diet, the consumption of legumes is recommended 3 or 4 times a week. They can be consumed as soups, in single dishes, as a side dish or in a salad. The dried vegetables must be soaked 24 hours before cooking, taking care to change the water often.

To counteract swelling when soaking, it is advisable to add a pinch of bicarbonate or some fennel seeds to the cooking water. This small trick makes it possible to cook the skin better, facilitating digestion.

Our legume soups are delicious, tasty on the palate and easy to cook. Just cook for a few hours on low heat and add a little extra virgin olive oil, a pinch of salt at the end of cooking and a sprinkling of Parmesan cheese.