Zuppa di legumi (dried pulses soup)

Contributed by

Aicha Avison

I learnt how to make this recipe when I lived in Italy. My sister lived in Tuscany so I used to spend the holidays at hers. I learnt the basics of Tuscan cuisine and this recipe is popular in Tuscany. It is made of cheap ingredients, it is hearty, delicious and full of yumminess.

Zuppa di legumi (dried pulses soup)

Dried pulses is a mix of pearl barley, split peas, lentils, haricot beans, marrowfat peas and brown rice. The zuppa is cooked gently with soffritto, rosemary and a good virgin olive oil. I have been making this soup for years and it’s always a real delight. Yummy, hearty and good for the soul.
Servings 5
Prep Time 12 mins
Cook Time 35 mins


  • 400 g Dried pulses
  • 1 large Onion
  • 1 clove Garlic
  • 2 medium Carrots
  • 1 medium Celery rib
  • 1 Bay leaf
  • 1 sprig Rosemary
  • 1 tsp Salt
  • 1/2 tsp Pepper
  • 5 tbs Olive oil


  • Soak the dried pulses for 12 hours.
  • In a cooking pot, preheat the olive oil.
  • Add the diced onion, the diced celery, diced carrots and the minced garlic clove.
  • Add the rosemary and bay leaf.
  • Cook gently for about 5 minutes, then add the dried pulses.
  • Add salt and pepper.
  • Cover with water or vegetable stock.
  • Cook for 35 minutes or until the legumes are softened. Add water if needed.
  • Serve the zuppa with a drizzle of olive oil on top and enjoy!!!
Course: Dinner
Cuisine: Italian

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